Monday, January 7, 2013

What's Good for the Goose!

From Johann Jacob Wecker's Eighteen Books of the Secrets of Art of Nature (1660) comes a most unusual recipe.

It's how to roast a goose alive and eat it in that condition.

The last line of the recipe is the pièce de resistance!

(Hint: the character ſ is the modern day "s".)

Source: Link.
To roſt a Gooſe alive 
Let it be a Duck or Gooſe, or ſome ſuch lively Creature, but a Gooſe iſ beſt of all for thiſ purpoſe, leaving hiſ neck, pull of all the Feather from hiſ body, then make a fire round about him, not too wide, for that will not roſt him: within the place ſet here and there ſmall potſ full of water, with ſalt and Honey mixed therewith, and let there be diſheſ ſet full of roſted Appleſ, and cut in pieceſ in the diſh, and let the Gooſe be baſted with Butter all over, and Larded to make him better meat, and he may roſt the better, put fire to it; do not make too much haſte, when he beginſ to roſt, walking about, and ſtriving to fly away, the fire ſtopſ him in, and he will fall to drink water to quench hiſ thirſt; thiſ will cool hiſ heart and the other partſ of hiſ body, and by thiſ medicament he looſneth hiſ belly, and growſ empty. And when he roſteth and conſumeſ inwardly, alwayeſ wet hiſ head and heart with a wet ſponge: but when you ſee him run madding and ſtumble, hiſ heart wantſ moyſture, take him away, ſet him before your Gueſtſ, and he will cry aſ you cut off any part from him and will be almoſt eaten up before he be dead, it iſ very pleaſant to behold.

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