Gees in hoggepot (Hodge-podge of Geese) is a traditional Medieval recipe for a classic dish of goose pieces cooked in wine and water with onions and herbs where the stock is thickened into a sauce with blood and bread. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Hodge-podge of Geese (Gees in hoggepot).
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Original Recipe
Gees in hoggepot
(from A Forme of Cury)
gees +̅ myte ē on pecys caſt ē a pot· ꝺo þ ᷑ꞇo alf wyne +̅ alf watꝯ +̅ ꝺo þ ᷑ꞇo a goꝺe qntite of oynos +̅ erbes · eꞇ iꞇ ouꝯ þe fyre +̅ cou ᷑ it faſt · mae a lyo of bꞅed +̅ bloꝺ +̅ lay iꞇ þ ᷑wiþ ꝺo þ ᷑to pouꝺo fort +̅ &F128;ꝯue it fort.
Translation
Hodge-podge of Geese
Take geese and chop into pieces. Add to a pot and add half wine and half water and add a good quantity of onions and herbs. Set it over the fire and cover it closely. Make a thickening of bread and blood and place in the pot. Add powder fort and serve it forth.
Modern Redaction
Ingredients:
1 goose, jointed and cut into serving pieces
500ml red wine
500ml water
2 onions, peeled and halved
1 bunch of savoury herbs
100g bread
200ml blood (goose and pig)
1 tbsp powder fort
Method:
Place the goose pieces in a flame-proof casserole dish with the wine and water. Add the onions and herbs then bring to a boil. Cover with a tight-fitting lid, reduce to a simmer and cook for about 90 minutes, or until the goose pieces are tender (top-up with water as needed).
In the meantime, work together the bread and blood to make a thickening. Add this to the stew and bring back to a gentle simmer. Continue cooking for about 20 minutes (do not boil), until the stew has thickened.
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