Cheap Gravy for a Roast Fowl
From Modern cookery, in all its branches, 1884
Serves 4
Useful when no broth or gravy is available.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 116. The excerpt below is the record exactly as published.
CHEAP GRAVY FOR A ROAST FOWL. When there is neither broth nor gravy to be had, nor meat of which either can be made, boil the neck of the fowl after having cut 102 MODERN COOKERY. [chap. iv. it small, in half a pint of water, with any slight seasonings of spice or herbs, or with a little salt and pepper only ; it should stew very softly for an hour or more, or the quantity will be too much reduced. When the bird is just ready for table, take the gravy from the drip- ping-pan, and drain off the fat from it as closely as possible ; strain the liquor from the neck to it, mixing them smoothly, pass the gravy again through the strainer, heat it, add salt and pepper or cayenne, if needed, and serve it extremely hot. When this is done, the fowl should be basted with good butter only, and well floured when it is first laid to the fire. Many cooks always mix the gravy from the pan when game is roasted, with that which they send to table with it, as fiiey think that it enriches the flavour ; but to many persons it is peculiarly distasteful. Neck of fowl ; water, \ pint ; pepper, salt (little vegetable and spice at choice)
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Cook this with the app: pantry check, scaling, and the assistant.