8. Take a manchet, pare off the crust and slice it, then boil it in fair water, and being boil’d some what thick put in some white wine, wine vinegar, rose, or elder vinegar, some sugar and butter, &c.
9. Almond-paste and crumbs of manchet, stamp them together with some sugar, ginger, and salt, strain them with grape-verjuyce, and juyce of oranges; boil it pretty thick.
[ Sauce for a stubble or fat Goose.]
1. The Goose being scalded, drawn, and trust, put a handful of salt in the belly of it, roast it, and make sauce with sowr apples slic’t, and boil’d in beer all to mash, then put to it sugar and beaten butter. Sometime for veriety add barberries and the gravy of the fowl.
2. Roast sowr apples or pippins, strain them, and put to them vinegar, sugar, gravy, barberries, grated bread, beaten cinamon, mustard, and boil’d onions strained and put to it.
[ Sauces for a young stubble Goose.]
Take the liver and gizzard, mince it very small with some beets, spinage, sweet herbs, sage, salt, and some minced lard; fill the belly of the goose, and sow up the rump or vent, as also the neck; roast it, and being roasted, take out the farsing and put it in a dish, then add to it the gravy of the goose, verjuyce, and pepper, give it a warm on the fire, and serve it with this sauce in a clean dish.
The French sauce for a goose is butter, mustard, sugar, vinegar, and barberries.
[ Sauce for a Duck.]
Onions slic’t and carrots cut square like dice, boil’d in white-wine, strong broth, some gravy, minced parsley, savory chopped, mace, and butter; being well stewed together, it will serve for divers wild fowls, but most proper for water fowl.