Gravy for a Turkey, or any sort of Fowl

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Yield: 1.0 pint
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a pound of the lean part of the beef ↝ Turkey, retail parts, thigh, meat only, raw [Poultry Products]
flour it well ↝ Flour, 00 [Cereal Grains and Pasta]
a piece of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little boiling water ↝ Water, tap [Tap water]
a tea-kettle of boiling water ↝ Water, tap [Tap water]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four or five cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of sweet herbs
a little crust of bread baked brown ↝ Bread, Italian [Baked Products]
a little piece of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (6)

Take a pound of the lean part of the beef, hack it with a knife, and flour it well.
Have ready a stew-pan with a piece of fresh butter.
When the butter is melted put in the beef, and fry it till it is brown.
Then pour in a little boiling water, stir it round, and then fill up with a tea-kettle of boiling water.
Stir it altogether, and put in two or three blades of mace, four or five cloves, some whole pepper, an onion, a bundle of sweet herbs, a little crust of bread baked brown, and a little piece of carrot.
Cover it close, and let it stew till it is as good as you would have it.

Original Text

To make Gravy for a Turkey, or any sort of Fowl.
TAKE a pound of the lean part of the beef, hack it with a knife, flour it well, have ready a stew-pan with a piece of fresh butter. When the butter is melted put in the beef, fry it till it is brown, and then pour in a little boiling water, stir it round, and then fill up with a tea-kettle of boiling water, stir it altogether, and put in two or three blades of mace, four or five cloves, some whole pepper, an onion, a bundle of sweet herbs, a little crust of bread baked brown, and a little piece of carrot. Cover it close, and let it stew till it is as good as you would have it. This will make a pint of rich gravy.

Notes

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