let there be set small cups and
pots full of water, wherein salt and honey are mingled: and let
there be set also chargers full of sodden apples, cut into small
pieces in the dish. The goose must be all larded, and basted over
with butter, to make her the more fit to be eaten, and may roast
the better: put then fire about her, but do not make too much
haste, when as you see her begin to roast; for by walking about,
and flying here and there, being cooped in by the fire that stops
her way out, the unwearied goose is kept in; she will fall to drink
the water to quench her thirst and cool her heart, and all her
body, and the apple-sauce will make her dung, and cleanse and empty
her. And when she roasteth, and consumes inwardly, always wet her
head and heart with a wet sponge; and when you see her giddy with
running, and begin to stumble, her heart wants moisture, and she is
roasted enough. Take her up, set her before your guests, and she
will cry as you cut off any part from her, and will be almost eaten
up before she be dead; it is mighty pleasant to behold!!"--See
WECKER'S _Secrets of Nature_, in folio, London, 1660, p. 148.
309.[33-*]

"We suppose Mr. Mizald stole this receipt from the kitchen of his
infernal majesty; probably it might have been one of the dishes the
devil ordered when he invited Nero and Caligula to a feast."--_A.
C., Jun._

This is also related in BAPTISTA PORTA'S _Natural Magicke_, fol.
1658, p. 321. This very curious (but not scarce) book contains,
among other strange tricks and fancies of "the Olden Time,"
directions, "_how to_ ROAST _and_ BOIL _a fowl at the same time, so
that one-half shall be_ ROASTED _and the other_ BOILED;" and "_if
you have a lacke of cooks, how to persuade a goose to roast
himselfe_!!"--See a second act of the above tragedy in page 80 of
the Gentleman's Magazine for January, 1809.

Many articles were in vogue in the 14th century, which are now
obsolete. We add the following specimens of the CULINARY AFFAIRS OF
DAYS OF YORE.

_Sauce for a goose, A.D. 1381._

"Take a faire panne, and set hit under the goose whill she rostes;
and kepe clene the grese that droppes thereof, and put thereto a
godele (good deal) of Wyn, and a litel vinegur, and verjus, and
onyons mynced, or garlek; then ta