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Caudel for gees (Caudle for Geese)
Caudel for gees (Caudle for Geese) is a traditional Medieval recipe for a classic sauce of garlic, saffron and milk thickened with flour that's typically served with goose. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Caudle for Geese (Caudel for gees).
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetable RecipesMilk RecipesBritish RecipesEnglish Recipes
Original Recipe
Caudel for gees
(from A Forme of Cury)
Ꞇe garlek +̅ grynꝺ hiꞇ ſmall · safro +̅ flo þer wꞇ +̅ ſalꞇ . ꞇ̅eꝑ hiꞇ ỽp wiþ cowe mylke +̅ ſeeþ hꞇ wel anꝺ ſerue hit forth ·
Translation
Caudle for Geese
Take garlic and grind it finely. Add saffron and flour and salt and mix it up with cow milk and boil it thoroughly and serve it forth.
Modern Redaction
Ingredients:
4 garlic cloves
pinch of
saffron, crumbled
1 tbsp plain flour
300ml milk
Method:
Finely chop the garlic then add to a mortar and pound to a paste. Work in the saffron and flour until smooth then add to a pan with the milk.
Bring to a simmer, beating constantly, and cook until thickened. Serve hot as a sauce to accompany goose.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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