Brown Gravy for Poultry or Game

Ingredients

• Take the neck, gizzard, heart, and (if not otherwise wanted) the livers of the poultry or game
• three-quarters of a pint of cold water or weak stock
• three peppercorns
• a small piece of onion

Method

1. 1

   Put on the lid and stew gently for at least two hours.

2. 2

   Strain away the stock, which should be now about half a pint.

3. 3

   Heat one ounce of butter in a pan, when it bubbles put in a very little sliced onion, and when this is brown, but not burnt, one teaspoonful of flour; let this brown, then add the stock; let it boil.

4. 4

   Stir all the time, add pepper, salt, and (if liked) catsup or Harvey’s sauce to taste.

5. 5

   Strain and serve in a tureen.

6. 6

   This gravy must be slightly thickened, but not thick.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 35. The excerpt below is the record exactly as published.

BROWN GRAVY FOR POULTRY OR GAME. Take the neck, gizzard, heart, and (if not otherwise wanted) the livers of the poultry or game, wash well in salt and water, put them into a saucepan with three- quarters of a pint of cold water or weak stock, three peppercorns, a small piece of onion

Cook this with the app: pantry check, scaling, and the assistant.