Gravy or Sauce for a Goose

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

two ounces of mild onion ↝ Onions, raw [Vegetables and Vegetable Products]
a slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the third of a pint of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a teaspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
a glass of port wine
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (10)

Mince the onion and brown it in a small saucepan with a slice of butter.
When the onion begins to brown, stir in a teaspoonful of flour.
After five or six minutes, pour in by degrees the third of a pint of good brown gravy.
Let this simmer for fifteen minutes.
Strain the gravy.
Bring it again to the point of boiling.
Mix a teaspoonful of made mustard well with a glass of port wine and add it to the gravy.
Season it with cayenne pepper and salt, if salt be needed.
Do not let the sauce boil after the wine is added.
Serve it very hot.

Original Text

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 teaspoonful 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 and pepper and salt, if this last be needed. Do not let the sauce boil after the wine is added, but serve it very hot.

Onions, 2 oz.; butter, 1-1/2 oz.: 10 to 15 minutes. Flour, 1 teaspoonful: 5 to 6 minutes. Gravy, 1/3 pint: 15 minutes. Mustard, 1 teaspoonful; port wine, 1 glassful; cayenne pepper; salt. See also Christopher North’s own sauce, page 119.

Notes

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