Goose, Gravy for

Ingredients

• a large onion
• half a pound of gravy-beef
• a pint and a half of water
• a little salt
• a little pepper
• a table-spoonful of flour

Method

1. 1

   Fry the sliced onion and gravy-beef until browned.

2. 2

   Add water and any bones or trimmings, simmer for two hours.

3. 3

   Skim fat, season, mix in gravy from the goose, thicken with flour, strain, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 615. The excerpt below is the record exactly as published.

a little pepper, salt, a bunch of sweet herbs, the bones and skin of the goose, and a glass of port or claret, if liked. Boil gently until the gra^'y is good, then strain it, thicken it, if necessaiy, and put in the pieces of goose to get hot, but the gravy must not boil after the goose is added. If any goose-stufiing has been left, heat it in the oven. Place the goose on a hot dish, pour the gravy over it, and garnish the dish with toasted bread and little heaps of stuffing. Time, three- quarters of an hour. Probable cost, 4d., ex- clusive of the cold meat, &c. Goose, Forcemeat for {see Forcemeat for Goose). Goose, Gravy for. — Slice a large onion, and fry it in a little butter, or good dripping, with half a pound of gravy-beef, until slightly browned. Pour over it a pint and a half of water, with any bones or trimmings you may have, and simmer gently for two hours. Skim oS the fat, season with a little salt and pepper, and mix in the gravy that has dropped from the goose. Thicken with a table-spoonful of flour

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