from To The King's Taste by Lorna J. Sass
"Take sawge, parsel, ysope and savray, quinces and peers, garlek and grapes, and fylle the gees therewith and sowe the hole that no greece come oute and roost hem wel, and kepe the grece that fallith thereof. Take galyntyne and grece and do in a possynet. When the gees buth rosted ynouh, take and smyte hem on pecys, and that, that is withinne, and do it in a possynet and put thereinne wyne, if it be to thyk. Do thereto powdor of galyngale, powdor-douce and salt, and boyle the sawse and dresse the gees in disshes, and lay the sowe onoward."
1 goose
salt
2 tart apples
2 cups diced pears
1 cup seedless grapes (I had none, and included a kiwi)
15 cloves garlic
1 tsp. dried sage
1/2 cup parsley
1 tsp. dried savory (I also had no hyssop)
Salt the goose inside and out.
chop the fruits and peel the garlic, mix with the herbs and stuff the goose. Roast in a very hot oven, in a baking pan with some water in the bottom, turning occasionally, about 2 hours or until done. Remove the stuffing and puree it with galantine (see below) and some of the drippings, and thin it with wine if needed. Carve the goose meat and heat it in the sauce.
Galantine
1 slice dry bread, crumbled (gluten free works fine)
1 tsp. powdered galangal
1/4 tsp. each cinnamon and ginger
1 cup broth or bouillon
2-3 Tbsp. wine vinegar
heat and whisk all this in a saucepan until smooth.
