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Random Medieval Recipe of the Day:

16 Afterwards take the goose blood, cook in it the feet, neck and wings with wine and water. Grate rye bread, fry it in fat, add to the mixture and season it well. Then prepare it as follows: Take toasted Semmel and strain them with wine through a cloth, likewise the broth in which the goose was cooked. Then finely chop onions with bacon, let them roast together, put fat into it and season it well. [Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.)] (permanent link)