fill the
belly of the goose, and sow up the rump or vent, as also the neck;
roast it, and being roasted, take out the farsing and put it in a
dish, then add to it the gravy of the goose, verjuyce, and pepper,
give it a warm on the fire, and serve it with this sauce in a clean
dish.

The French sauce for a goose is butter, mustard, sugar, vinegar, and
barberries.

_Sauce for a Duck._

Onions slic't and carrots cut square like dice, boil'd in
white-wine, strong broth, some gravy, minced parsley, savory
chopped, mace, and butter; being well stewed together, it will serve
for divers wild fowls, but most proper for water fowl.

_Sauces for Duck and Mallard in the French fashion._

1. Vinegar and sugar boil'd to a syrrup, with two or three cloves,
and cinamon, or cloves only.

2. Oyster liquor, gravy of the fowl, whole onions boil'd in it,
nutmeg, and anchove. If lean, farse and lard them.

_Sauces for any kind of roast Sea Fowl, as Swan, Whopper,
Crane, Shoveler, Hern, Bittern, or Geese._

Make a gallendine with some grated bread, beaten cinamon, and
ginger, a quartern of sugar, a quart of claret wine, a pint of wine
vinegar, strain the aforesaid materials and boil them in a skillet
with a few whole cloves; in the boiling stir it with a spring of
rosemary, add a little red sanders, and boil it as thick as water
grewel.

_Green Sauce for Pork, Goslings, Chickens, Lamb, or Kid._

Stamp sorrel with white-bread and pared pipkins in a stone or wooden
mortar, put sugar to it, and wine vinegar, then strain it thorow a
fine cloth, pretty thick, dish it in saucers, and scrape sugar
on it.

_Otherways._

Mince sorrel and sage, and stamp them with bread, the yolks of hard
eggs, pepper, salt, and vinegar, but no sugar at all.

_Or thus._

Juyce of green white, lemon, bread, and sugar.

_To make divers sorts of Vinegar._

Take good white-wine, and fill a firkin half full, or a lesser
vessel, leave it unstopped, and set it in some hot place in the sun,
or on the leads of a house, or gutter.

If you would desire to make vinegar in haste, put some salt, pepper,
sowr leven mingled together, and a hot steel, stop it up and let the
Sun come hot to it.

If more speedy, put good wine into an earthen pot or pitcher, stop
the mouth with a piece of paste, and put it in a brass pan or pot,
boil it half an hour, and it will grow sowr.

Or not boil it, and put into it a beet root, me