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Brown Gravy for Roast Goose or Gosling

A gravy made from the fat and drippings of a roasted goose or gosling, thickened with flour and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Brown Gravy for Roast Goose or Gosling

Ingredients

Directions

  1. After roasting the gosling, pour nearly all the fat from the pan, leaving the brown drippings.

  2. Place the pan over heat and stir in the flour, allowing it to brown.

  3. Gradually stir in the boiling water and season with salt and pepper.

  4. Let the gravy boil for a moment, then serve with the gosling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Browns in the fat and drippings, then thickens the liquid into a smooth gravy.
Fat from roasted gosling
Carries the browned drippings and adds rich flavor to the gravy.

The step that matters

Stirring in the flour and letting it brown. Flour cooked in fat must be stirred constantly so it browns evenly without scorching. Browning adds nutty flavor and color, and the flour must cook enough to lose its raw taste before the liquid is added.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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