Skip to main content
Main

Gravy for Roast Goose

A savory gravy made from goose giblets, onion, herbs, sage, peppercorns, stock, and roux, optionally flavored with claret or port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Onion and sage are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,628 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Gravy for Roast Goose

Ingredients

Directions

  1. Fry the giblets with the sliced onion, herbs, sage leaves, and black peppercorns in hot fat until browned.

  2. Add the quart of brown stock and boil for 2 to 3 hours.

  3. Strain the mixture and add more stock to reach the desired quantity.

  4. Season and thicken with 1 teaspoon of roux per quart.

  5. If desired, add a glass of claret or port and reheat without boiling.

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. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Giblets
Simmered in stock to build a deep, savoury meaty flavour.
Brown stock
Forms the liquid base that carries and concentrates the flavour.
Roux
Thickens the gravy by starch gelatinising in the hot liquid.
Claret or port
Adds acidity and fruity depth to the finished gravy.

The step that matters

Thicken with roux off the boil. Roux thickens best when whisked into hot, not violently boiling, liquid; too much heat can break the sauce or make it lumpy, and the optional wine should be reheated gently so its aroma and flavour are not lost.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes