Gravy for a Fowl, when you have no meat nor gravy ready.

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

gravy base

the neck, liver and gizzard ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
half a pint of water ↝ Water, tap [Tap water]
a little piece of bread toasted brown ↝ Bread, vegetable [Yeast breads]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little bit of thyme ↝ Thyme, fresh [Spices and Herbs]
half a glass of red wine ↝ Wine, red [Wine]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Boil the neck, liver and gizzard in half a pint of water, with a little piece of bread toasted brown, a little pepper and salt, and a little bit of thyme.
Let it boil until there is about a quarter of a pint.
Pour in half a glass of red wine, boil it and strain it.
Bruise the liver well in, and strain it again.
Thicken it with a little piece of butter rolled in flour.

Original Text

Gravy for a Fowl, when you have no meat nor gravy ready.

TAKE the neck, liver and gizzard, boil them in half a pint of
water, with a little piece of bread toasted brown, a little pepper
and salt, and a little bit of thyme. Let it boil till there is about
a quarter of a pint, then pour in half a glass of red wine, boil
it and strain it; then bruise the liver well in, and strain it again;
thicken it with a little piece of butter rolled in flour, and it
will be very good.

Notes

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