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Goose, Gravy For

Slice a large onion, and fry it in a little butter, or good dripping, with half a pound of gravy-beef, until slightly browned. Pour over it a pint and a half of water, with any bones or trimmings you may have, and simmer gently for two hours. Skim off the fat, season with a little salt and pepper, and mix in the gravy that has dropped from the goose. Thicken with a table-spoonful of flour. Strain the gravy, put a little into the dish with the goose, and send the rest to table in a tureen. Apple sauce also usually accompanies roast goose. Probable cost, 10d. Sufficient for one pint of gravy.