Giblet Gravy for Roast Goose or Gosling

Ingredients

• the head and neck of the gosling
• the heart and gizzard
• the liver
• a heaping tablespoonful of butter
• a heaping tablespoonful of flour
• salt and pepper in a palatable quantity

Method

1. 1

   Clean and boil the giblets in water with salt and pepper until nearly done.

2. 2

   Remove bones, chop flesh, and save broth.

3. 3

   In a saucepan, brown butter and flour, then stir in chopped giblets and broth.

4. 4

   Adjust consistency with boiling water, season, boil briefly, and serve.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 203. The excerpt below is the record exactly as published.

a heaping tablespoonful of flour, and let the flour brown. Then stir in a pint of boiling water, season the gravy palatably with salt and pepper, let it boil for a moment, and then serve it with the gosling. The giblets, cooked as directed in the recipe for giblet gravy given below, may be added to this gravy. In that case, the broth in which the giblets were boiled would be used instead of boiling water to make the gravy. GIBLET GRAVY FOR ROAST GOOSE OR GOSLING. Skin the head and neck of the gosling ; remove all pin- feathers from the tips of the wings ; scald and scrape the legs and feet, after cutting off the claws ; clean the heart and gizzard, and cut away the gall from the liver ; put them all into a saucepan with enough boiling water to entirely cover them, with salt and pepper in a palatable quantity

Cook this with the app: pantry check, scaling, and the assistant.