[Sca-cooks] Gooses, stuffing, endoring, ovens

[Elaine Koogler]

thanks!

Kiri
----- Original Message -----

> It's been a while but the recipe and method are contained in the file in
> Stephan's florigilium.  As you will be able to read, I experimented with
> several versions based on the few period recipes and references I was able
to
> find.   One thing that I do remember from it was the use of honey and
> vinegar.  The vinegar aided in dissolving and dissipating the saffron as
well
> as brining out the color.  The Honey added moisture retention (eggs and
> saffron just came out dry and flaky) and gave the "gleam" to the gold
> appearance.  It also made it flow over the bird better and stick to it
> overall through the final cooking process.  Honey was mentioned in two of
the
> references I found while the vinegar portion came from period egg tempura
> references.  (egg tempura being a paint and endoring being "painted" onto
the
> goose)
>
> Constance