Giblet Gravy

Ingredients

• the giblets (the liver, heart and gizzard)
• cold water
• two tablespoonfuls of flour
• salt
• pepper

Method

1. 1

   Simmer giblets and neck in water until tender.

2. 2

   Remove neck, chop giblets, and save cooking water.

3. 3

   Pour off excess oil from the roasting pan, add flour, and gradually stir in giblet water.

4. 4

   Add chopped giblets and season to taste.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 88. The excerpt below is the record exactly as published.

GIBLET GRAVY. Singe and clean as directed. Make any of the stuffings, the recipes of which are given on pages 205 and 206. Work the hand gently under the skin on the breast, to lift the skin from the flesh, working through the cut made by taking out the neck, and taking care not to break the skin. Put a thin layer of dressing between the skin and flesh ; and place the rest of the stuffing lightly in the body, being careful not to pack it at all. When the breast is stuffed, draw the skin of the neck over on the back and fasten it to the back with a skewer. Turn the tips of the wings under the back, and fasten them in that posi- tion with a skewer, running it through the wings and body. Make an incision in the skin near the opening where the entrails have beeit taken out, and insert the " drum-sticks " in the holes, tying them together after they are so placed. Sew up the vent where the stuffing was put in. Moisten the skin of the bird with a little water, and sprinkle it with salt, pepper and flour. The moisture helps to retain the seasoning on the meat. Place the turkey in a dripping-pan in the oven, adding a very little water to the pan, and roast, allowing twenty minutes to a pound. After it has roasted twenty-five minutes, baste with the oil and water in the pan, and baste 'every fifteen minutes until baked enough. P'requent basting is the secret of success in roasting fowl. If the basting is done every ten minutes, it will be none too often, but it should be done every fifteen minutes at ME A TS. 205 the longest. Some cooks advise rubbing butter on the legs and breast, but it must be a very thin turkey that re- quires this, as there is usually quite enough fat given off for use in basting. When the turkey is done, place it on a platter, remove the strings and skewers, and place it in the oven while the gravy is being prepared. TO MAKE GIBLET GRAVY. Place the giblets (the liver, heart and gizzard) and the neck that has been cut off, in a sauce-pan, and cover theiTi with cold water. Simmer slowly, and when tender re- move the neck and chop the giblets fine, saving the water in which they were cooked. When the turkey is lifted from the pan, pour off all but three small table-spoonfuls of the oil, place the pan on the top of the stove, and when the gravy boils, stir in two table-spoonfuls of flou

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