American
Giblet Gravy
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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 Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 19. The excerpt below is the record exactly as published.
GIBLET GRAVY Save the giblets — heart, liver, and gizzard — for gravy. Bake vn the pan beside the turkey or put through the meat chopper and simmer ia a quart of water while the turkey is baking. Measure the liquid. To thicken it, use 2 table- spoons of flour blended with an equal quantity of turkey fat to each cup of liquid
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