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Sawse Madame
Sawse Madame is a traditional Medieval recipe for baked goose and a spice-based sauce to serve with it. The full recipe is presented here and I hope you enjoy this classic Medieval version of Sawse Madame.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6–8
Rating: 
Tags : Sauce RecipesFowl RecipesBritish Recipes
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 þt 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 powdor of galyngale. powdor douce and ſsalt and boyle the ſawſe and dreſſe þe Gees ī diſshes ā lay þe 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:
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 to200°C (400°F/Gas Mark 6). 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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