Elizabethans were fond of a rich, sweet stuffing that was more like a
bread pudding than the dry, herbed variety we commonly prepare today.
It was used in all sorts of roasts, from boned venison to goose, and
when eaten with a gravy made with vinegar and the roast’s juices, a
savory, sweet-sour dish resulted. It is made by beating a cup of heavy
cream (the Pilgrims used goat’s milk) and two egg yolks together. Add
cinnamon, mace, nutmeg, and salt to taste (about a half-teaspoon to
mine). Thicken with grated rye or cornbread crumbs (about two cups) and
currants (one cup). A little sugar or honey can be mixed, but as the
Pilgrims had neither, it would be better to add a tablespoon or two of
dark beer or porter, which they did have and used for sweetening. A
little spinach juice or saffron will give it a green or yellow color,
but this is optional; it looks creamy and good just the way it is.
Stuff the goose or butterflied venison with it, making sure you tie or
sew up your roast carefully.