Gravy or Sauce for a Goose


  • Onions, 2 oz.
  • butter, 1 ½ oz.: 10 to 15 minutes.
  • Flour, 1 teaspoonful: 5 to 6 minutes.
  • Gravy, pint: 15 minutes.
  • Mustard, 1 teaspoonful
  • Port wine, 1 glassful
  • cayenne pepper
  • salt. See also Christopher North’s own sauce.


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.