dinner
Chicken Gravy
From Boston Cooking-School cook book, 1896
Serves 4
The remaining fat may be used for frying potatoes or basting another chicken.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 142. The excerpt below is the record exactly as published.
CHICKEN GRAVY Pour off liquid in pan in which chicken has been roasted. From liquid skim off 4 tablespoons fat; return fat to pan and brown with 4 tablespoons flour; add 2 cups stock in which giblets, neck, and tips of wings have tk cooked. Cook 5 minutes, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.