Recipe: Sauce for Roast Port or Goose

Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand’s A 1 Sauce.

Better Meals for Less Money, by Mary Green (Year 1909)