Giblet Gravy

Ingredients

• 3 cups water
• 1 tablespoon onion
• 4 tablespoons fat
• 4 tablespoons flour
• 1 teaspoon salt
• 1% teaspoon Blue Ribbon pepper

Method

1. 1

   Cook the giblets (liver, heart and gizzard) in 3 cups water until tender—about 1 hour.

2. 2

   Remove, chop.

3. 3

   Brown 1 tablespoon onion in 4 tablespoons fat.

4. 4

   Cool, add 4 tablespoons flour, 1 teaspoon salt, 1.5 teaspoons Blue Ribbon pepper.

5. 5

   Stir until smooth.

6. 6

   Add stock from giblets: cook 3 minutes, add giblets.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 16. The excerpt below is the record exactly as published.

Giblet Gravy—Cook the giblets (liver, heart and gizzard) in 3 cups water until tender—about 1 hour. Remove, chop. Brown 1 tablespoon onion in 4 tablespoons fat. Cool, add 4 tablespoons flour, 1 teaspoon salt, 1% teaspoon Blue Ribbon pepper

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