Gravy Made Without Meat for Fowls

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
1.0 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces.
  2. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour.
  3. Now take out the liver, pound it, and strain the liquor to it.
  4. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve.
Original Text
GRAVY MADE WITHOUT MEAT FOR FOWLS. 439. INGREDIENTS.—The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, 1/2 onion, 1 faggot of savoury herbs, salt and pepper to taste, 1/2 pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup. Mode.—Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve. Time.—1 hour. Average cost, 4d. per pint.
Notes
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