Brown Gravy for Roast Goose
From A year's cookery, 1880
Serves 6
If no stock is available, giblets can be used for gravy.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 268. The excerpt below is the record exactly as published.
rown Gravy for the Roast Goose. — Slice an onion, chop it small, and fry it in a little butter till lightly browned. Pour over it a little more than a pint of stock made from bones (February 13th), and add a bunch of parsley, a blade of mace, six peppercorns, a spoonful of sugar browning (January 2nd), and a little salt. Mix a dessert-spoonful of flour to a smooth paste with a little cold water
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