Elizabethan Era recipes - Goose sauce
Click here to view a printable version - requires PDF viewerThree qaurters of a cup of Chicken stock
2 tablespoons or more of Cider vinegar
1 teaspoon of Mustard, preferably dijon style
1 and half cups of apples pared, cored and minced.
Salt
Pepper
Sugar
1) in a saucepan combine stock, vinegar and mustard stir to a blend
2) Bring to a boil and add apples
3) Reduce heat and simmer uncovered for 20 minutes
4) Check seasoning, add salt, Pepper and sugar to taste
Yield 1 and half cups.