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GOOSE, GRAVY FOR (another way)

Put the giblets of the goose into a saucepan, with half a pound of gravy-beef, three or four green sage-leaves, two small onions, a piece of toasted crust, some whole pepper, a little salt, and three pints of water. Bring the liquid to a boil, skim, and simmer gently for two hours and a half. Strain, and thicken with a little flour, and boil once more. Before serving, a glass of port or claret may be added, if liked. Probable cost, 8d., exclusive of the giblets and wine. Sufficient for two pints and a half of gravy.