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 Sorrel juice with wine, berries, butter, sugar. A sauce for goose or duck. (Eaton 1822, etc) Mrs.B says; "1/4 pint of sorrel-juice, 1 glass of sherry,1/2 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'  |
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