Brown Giblet Gravy
for Roast Goose with Sage and Onion Dressing From the Victorian Christmas Dinner of the Manassas Gourmet Club. Original recipe is from Eliza Action, "Master Cookery in All its Branches" 1848.
Ingredients
  • Gizzard, Neck, Heart, Liver and Wing Tips of Goose, chopped
  • 1 Onion, peeled and sliced
  • 1 Carrot, sliced
  • 1-2Tbsp Rendered Goose Fat or Cooking Oil
  • 3C Stock or Beef Bouillon
  • 1/2 Bay leaf
  • 3Sprigs Parsley
  • Salt & Pepper to taste
Instructions
  1. Prepare gravy while goose is roasting
  2. In a large saucepan, brown the goose parts, onion and carrot in fat.
  3. When these are nicely browned, add the stock and seasonings
  4. Simmer, partially covered for about 1 hour, skimming occasionally.
  5. Strain, degrease and pour into a warmed sauce-boat for serving.