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Gravy or Sauce for a Goose

Name: Gravy or Sauce for a Goose
Yield: 1 servings
Ingredients: two ounces of mild onion; 1^ oz. of butter; 1 teaspoonful of flour; the third of a pint of good brown gravy; 1 teaspoonful of made mustard; 1 glassful of port wine; cayenne; salt (if needed)

From Modern cookery, in all its branches, 1884

Serves 1

Do not boil after adding wine.

Presented as published in 1884. 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

Nutrition per serving

514Calories

9 gProtein

57 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories514 kcal

Protein8.8 g

Carbohydrates57 g

Fiber2.4 g

Sugars4 g

Total Fat42 g

Saturated Fat2.4 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.3 g

Cholesterol102 mg

Sodium3502 mg

Potassium608 mg

Calcium135 mg

Iron2.7 mg

Magnesium62 mg

Phosphorus232 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C4.4 mg

Vitamin A5.8 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.5 mg

Folate40 mcg

Choline18 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 116. The excerpt below is the record exactly as published.

GRAVY OR SAUCE FOR A GOOSE. Mince, and brown in a small saucepan, with a slice of butter, two ounces of mild onion, When it begins to brown, stir to it a tea- spoonful of flour, and in five or six minutes afterwards, pour in by degrees the third of a pint of good brown gravy ; let this simmer fifteen minutes ; strain it, bring it again to the point of boiling, and add to it a teaspoonful of made mustard mixed well with a glass of port wine. Season it with cayenne

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