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Giblet Gravy for Roast Goose or Gosling

A savory gravy made from the head, neck, wings, legs, heart, gizzard, and liver of a gosling, simmered with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Giblet Gravy for Roast Goose or Gosling

Ingredients

Directions

Prepare the giblets

  1. Skin the head and neck of the gosling.

  2. Remove pin feathers from the tips of the wings.

  3. Scald the legs and feet, then scrape them and cut off the claws.

  4. Clean the heart and gizzard, and cut away the gall from the liver.

  5. Place all parts in a saucepan, cover with boiling water, and season with salt and pepper.

Cook and chop

  1. Boil until the gosling is nearly done.

  2. Remove the bones from the gosling.

  3. Chop the flesh and skin of the gosling.

  4. Save the broth.

Make the gravy

  1. In a separate saucepan, melt butter and flour until brown.

  2. Gradually stir in the chopped giblets and broth.

  3. If the gravy is too thick, add a little boiling water.

  4. Season the gravy with salt and pepper.

  5. Let the gravy boil briefly.

  6. Serve the gravy with the roast 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Melts with flour to form the roux that gives the gravy its body and rich flavor.
Flour
Combined with butter to form a roux that thickens the gravy as it cooks.
Gosling giblets
Provide the meat and savory flavor that the gravy is built around.

The step that matters

Cooking the butter and flour until brown. Browning the roux develops nutty, deeper flavor and color, but it can scorch quickly over heat, so it needs steady attention and stirring before the broth 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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