Mrs.B says; "¼ pint of sorrel-juice, 1 glass of sherry,½ pint of green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh butter. ... We have given this recipe as a sauce for green geese [ie. unhung goose], thinking that some of our readers might sometimes require it; but, at the generality of fashionable tables, it is now seldom or never served."
Original Receipt from 'Countrey Contentments, or, The English Hus-wife' by Gervase Markham, 1615 (Markham 1615)Sauce for green Geese
The best sauce for green Geese is the juyce of Sorrel and Sugar mixt together with a few scalted Feberries, and served upon sippets; or else the belly of the Green Goose fill'd with Feberries and so rosted; and then the same mixt with Verjuyce, Butter, Sugar and Cinnamon, and so served upon sippets.
Common Sorrel, Rumex acetosa
Photo: 'Burschik'