Goose, Gravy for (another way)

Ingredients

• a small onion
• three or four leaves of sage
• a small cupful of good stock
• a salt-spoonful of salt
• half a salt-spoonful of pepper
• two or three grains of cayenne
• a tea-spoonful of mixed mustard
• a glass of port or claret

Method

1. 1

   Fry onion and sage in butter for 4-5 minutes.

2. 2

   Add stock and seasonings, simmer for a few minutes, strain, and serve with the goose.

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.

Goose, Gravy for (another way). — Put the giblets of the goose into a saucepan, with half a pound of gravy-beef, three or four green sage-leaves, two small onions, a piece of toasted crust, some whole pepper, a little salt, and three pints of water. Bring the liquid to a boil, skim, and simmer gently for two hours and a half. Strain, and thicken with a little flour, and boil once more. Before serving, a glass of port or claret may be added, if liked. Probable cost, 8d., exclusive of the giblets and wine. Suffi- cient for two pints and a half of gravy. Goose, Gravy for (another way).— Cut a small onion into shces, and strew over these three or four leaves of sage, finely powdered. Fry them for four or five minutes in a little butter, then add a small cupful of good stock, and mix in, very smoothly, a salt-spoonful of salt, half a salt-spoonful of pepjjer, two or three grains of cayenne, a tea-spoonful of mixed mustard

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