Green goose

Ever wondered exactly what a "green goose" was? Clearly eaten in spring and something of a delicacy, but according to The Compleat Housekeeper, by Peter Brears (Wakefield Historical Society), it is "young and grass fed, eaten in early summer accompanied by greensauce, rather like mint sauce but made with sorrel pounded with vinegar and sugar to give a particularly piquant taste."

So now you know!

Jo :)