Goose, Gravy for (another way)

Ingredients

• the giblets of the goose
• 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
• three pints of water

Method

1. 1

   Put giblets, gravy-beef, sage, onions, crust, pepper, salt, and water in a saucepan.

2. 2

   Bring to a boil, skim, and simmer for 2.5 hours.

3. 3

   Strain, thicken with flour, and boil once more.

4. 4

   Optionally add port or claret before serving.

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

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