Sawse Madame

Origin: British      Period: Medieval

Original Recipe

Sawſe madame (from Ashmole MS 1439)

Take ſawge, p̲ſel, yſope. and ſaūay. qⁱnces. and peer⁹, garlek and Grapes. and fylle the gees þerwith. and ſowe the hole ſat no grece come out. and rooſt hem wel. and kepe the greece þ^t fallith þ⁹of. take galyntyne and grece and do in a poſſymet, whan the gees buth roſted ynouh: take ā ſmyte hem on pecys. and þat tat is withinne and do it in a poſſynet and put þinne wyne if it be to thyk. do þ⁹to powdo^r of galyngale. powdo^r douce and ſsalt and boyle the ſawſe and dreſſe þ^e Gees ī diſshes ā lay þ^e ſowe onoward.

Modern Redaction

Ingredients:

1 goose (about 1.5kg)
1 quince, pared, quartered, cored and finely chopped
½ pear, pared, quartered, cored and finely chopped
80g black grapes, chopped and de-seeded
220g chopped fresh herbs (sage, hyssop, savory, lovage, marjoram)
2 cloves garlic, finely chopped

For the Sauce:
½ tsp ground cinnamon
½ tsp freshly-grated nutmeg
1 tsp galingale

Method:

Preparation

Mix the herbs and fruit and use to stuff the goose. Sew the body cavity closed then place the goose in a roasting dish and place in an oven pre-heated to 200°C. Roast for an hour and a half until done (the flesh should be slightly pink in the middle). cook for longer if you want it well done.

To make the sauce, take the dripping from the goose and add the white wine and the spices. Place in a saucepan and bring to the boil. Reduced until thickened then carve the goose and drizzle the sauce over it.

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