Cheap Gravy for a Roast Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the gravy

Neck of fowl ↝ Chicken, capons, meat and skin and giblets and neck, raw [Poultry Products]
water, 1/2 pint ↝ Water, tap [Tap water]
spice or herbs, or with a little salt and pepper only ↝ Spices, paprika [Spices and Herbs]
spice or herbs, or with a little salt and pepper only
spice or herbs, or with a little salt and pepper only ↝ Salt, table, iodized [Spices and Herbs]
spice or herbs, or with a little salt and pepper only ↝ Spices, pepper, black [Spices and Herbs]

For basting the fowl

good butter only ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (13)

Cut the neck of the fowl small.
Boil the neck in half a pint of water with slight seasonings of spice or herbs, or with a little salt and pepper only.
Stew very softly for an hour or more, or until the quantity is not too much reduced.
When the bird is ready for the table, take the gravy from the dripping-pan.
Drain off the fat from the dripping-pan gravy as closely as possible.
Strain the liquor from the neck to the dripping-pan gravy.
Mix the gravies smoothly.
Pass the mixed gravy again through the strainer.
Heat the gravy.
Add salt and pepper or cayenne, if needed.
Serve the gravy extremely hot.
When this is done, the fowl should be basted with good butter only.
Flour the fowl well when it is first laid to the fire.

Original Text

CHEAP GRAVY FOR A ROAST FOWL.

When there is neither broth nor gravy to be had, nor meat of which either can be made, boil the neck of the fowl after having cut 102it small, in half a pint of water, with any slight seasonings of spice or herbs, or with a little salt and pepper only; it should stew very softly for an hour or more, or the quantity will be too much reduced. When the bird is just ready for table, take the gravy from the dripping-pan, and drain off the fat from it as closely as possible; strain the liquor from the neck to it, mixing them smoothly, pass the gravy again through the strainer, heat it, add salt and pepper or cayenne, if needed, and serve it extremely hot. When this is done, the fowl should be basted with good butter only, and well floured when it is first laid to the fire. Many cooks always mix the gravy from the pan when game is roasted, with that which they send to table with it, as they think that it enriches the flavour; but to many persons it is peculiarly distasteful.

Neck of fowl; water, 1/2 pint; pepper, salt (little vegetable and spice at choice): stewed gently, 1 hour; strained, stirred to the gravy of the roast, well cleared from fat.

Notes

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