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Brown Gravy for Ducks
From Virginia Cookery-book, 1884
Serves 4
Use giblets for added flavor.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 51. The excerpt below is the record exactly as published.
Brown Gravy for Ducks. Make a spider quite hot ; keep it on the fire ; put into it a table-spoonful of butter ; let it boil up ; throw into it a dessert-spoonful of brown sugar ; stir them together as they boil till brown ; dredge in flour sufficient to thick- en them; continue to stir; add your dripping and as much boiled water — in which, however, you should have first boiled sweet herbs, such as onion and celery — as will make enough gravy for your dish, not forgetting to add pepper, and cautiously of salt as well
Cook this with the app: pantry check, scaling, and the assistant.