[1] Tor. vel; List. mel.
[227] GREEN SAUCE FOR FOWL IUS VIRIDE IN AVIBUS
PEPPER, CARRAWAY, INDIAN SPIKENARD, CUMIN, BAY LEAVES, ALL KINDS OF GREEN HERBS, DATES, HONEY, VINEGAR, WINE, LITTLE BROTH, AND OIL.
[228] WHITE SAUCE FOR BOILED GOOSE IUS CANDIDUM IN ANSERE ELIXO
PEPPER, CARRAWAY, CUMIN, CELERY SEED, THYME, ONION, LASER ROOT, TOASTED NUTS, HONEY, VINEGAR, BROTH AND OIL [1]
[1] A “sweet-sour” white sauce with herbs and spices is often served with goose in northern Germany.
[229] TREATMENT OF STRONG SMELLING BIRDS OF EVERY DESCRIPTION AD AVES HIRCOSAS [1] OMNI GENERE
FOR BIRDS OF ALL KINDS THAT HAVE A GOATISH [1] SMELL [2] PEPPER, LOVAGE, THYME, DRY MINT, SAGE, DATES, HONEY, VINEGAR, WINE, BROTH, OIL, REDUCED MUST, MUSTARD. THE BIRDS WILL BE MORE LUSCIOUS AND NUTRITIOUS, AND THE FAT PRESERVED, IF YOU ENVELOP THEM IN A DOUGH OF FLOUR AND OIL AND BAKE THEM IN THE OVEN [3].
[1] Probably game birds in an advanced stage of “haut goût” (as the Germans use the antiquated French term), or “mortification” as the French cook says. Possibly also such birds as crows, black birds, buzzards, etc., and fish-feeding fowl. Moreover, it must be borne in mind that the refrigeration facilities of the ancients were not too good and that fresh goods spoiled quickly. Hence, perhaps, excessive seasoning, at least, as compared to our modern methods.