In 1588 Queen Elizabeth I ordered all Englishmen to eat goose for their Christmas dinner, as that was what she had been tucking into when she learned that the Spanish Armada had been beaten – the order was given!
|Farm Goose with|
erect posture with
firm rear end
The rich would have had swan ... those not in the swan-eating class had goose or chicken ...
Dispute Between Goose, Sheep and Horse – date about 1300:
“No quoth the goose ...
Nor how could Arrows, profit and alight,
To meet our enemies an grive their visage,
And from their Armies, save us from Damage ?
Flight of My Feathers ! despite Sheep I tro,
Us shall defend, against our mortal foe.”
|Bayeaux Tapestry: a flight of arrows|
The long bow, pride of the English army, was dependent upon its “feathering” of goose quills, and its “notches” (end-pieces, where the cords were attached) of sheep horn. Flight of the English arrows was said to resemble a snow storm.
The English goose has always been a festive bird (turkeys were much later). Traditionally the goose is stuffed with sage-and-onion stuffing.
Roast goose ... cold roast goose is quite as good as hot and should be accompanied by a fresh watercress salad.
It is not accident, but design, that the harvest brings abundance ... goose roast with rabbit (fattened on the corn), roast goose-and-rabbit pudding, sage and onion stuffing, apple sauce and dumplings ...
... til though give the Ploughman in harvest his goose ... a perk-time essential for the men in the fields who had gathered in the Harvest ...
The Goose to use all parts of the bird ... the feathers, the quills – then roast the bird with seasonal accoutrements ... waste not want not ...
That is G for Goose from Aspects of British Cookery
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