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Gravy for Roasted Goose

A simple gravy made from goose drippings, flour, boiling water, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Gravy for Roasted Goose

Ingredients

Directions

  1. After roasting the goose, pour out most of the fat from the pan, leaving the brown drippings.

  2. Place the pan over heat and stir in 1 tablespoon of flour until browned.

  3. Gradually add 1 pint of boiling water, stirring continuously.

  4. Season with salt and pepper, boil briefly, and serve.

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
Thickens the drippings into a smooth gravy as it cooks and browns.
Drippings (in the method)
Provide the browned roasting flavour that forms the base of the gravy.

The step that matters

Gradually add the boiling water while stirring. Adding the liquid slowly while stirring keeps the flour smooth and prevents lumps from forming in the gravy.

“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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