A wide variety of fowl was eaten during the middle ages: chicken, capon, partridge, curlew, pidgeon, quail, duck, small birds of all kinds, and, of course, goose. Judging by the surviving medieval menus, it would seem that most foul was roasted whole and made golden by basting it with an egg-yolk-saffron paste. However, the recipes indicate that often foul was cut up and served in an interesting stew, such as this one. You will still have a very flavorful dish if you find it more convenient to skip the addition of the galantine.
9-pound goose
2 t. coarse salt
3 c. each cored and diced pears and quinces (if quinces are out of season, replace with tart apples)
2 c. grapes, preferably seedless
15 cloves garlic, peeled
1 t. dried sage
1/2 c. roughly chopped parsley
2 t. dried hyssop
1 t. dried savory
2 T. galantine (see recipe below)
1/2 c. red wine
Optional garnish: sliced apples

• Preheat oven to 450 degrees.
• Rub the goose inside and out with salt.
• For stuffing, combine the fruits, garlic, sage, parsley, hyssop and savory. Stuff the cavity about 3/4 full. (Place any excess stuffing in a covered casserole and bake separately.)
• Sew or skewer the opening and truss the goose in the usual way.
• Roast the goose at 450 degrees for the first 15 minutes then reduce the heat to 350 degrees and turn the goose onto its side. After one hour, turn the goose onto its other side. For the final 15 minutes, roast the goose on it's back. Baste the goose with 3 T. of boiling water about every 20 minutes during the whole period of roasting.
• (Allow about 15 minutes per pound for the total weight of the stuffed goose, or approx. 2 1/2 hours for a 9 pound stuffed goose. When the goose is done, the internal temp should register 180 degrees, the legs should move up and down freely, and the juices - when the bird is pricked - should run a pale yellow.)
• When the goose is cool enough to handle, remove the stuffing.
• To prepare the sauce, combine the stuffing, galantine and wine in a large saucepan; stir to blend, and heat. Using poultry shears, remove the wings and drumsticks and carve the goose into small pieces, leaving meat on the bone wherever possible. Combine the goose pieces with the sauce; cover and rewarm a few minutes before serving. Serve on a large platter with a garnish of sliced apples around the edge.

• In a small bowl, combine all of the ingredients and blend until smooth.