Giblet Gravy

Ingredients

• one quart of water
• three or four tahlespoonfals of the fat
• enough dry flour to absorb all the fat
• season with salt
• season with pepper

Method

1. 1

   Boil the neck, liver, gizzard, and heart in one quart of water until tender and reduced to one pint.

2. 2

   Mash the liver and chop the gizzard, heart, and neck meat if desired.

3. 3

   Pour off the clear fat and put the settlings into a saucepan.

4. 4

   Rinse the pan with the giblet water and add to the saucepan.

5. 5

   In a frying pan, heat fat and add flour until brown, then gradually add giblet liquor and stir until thickened.

6. 6

   Strain if not smooth, serve half with chopped giblets and half plain.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 152. The excerpt below is the record exactly as published.

one quart of water ^ and boil till tender, and the water reduced to one pint. Mash the liver, and if desired chop the gizzard, heart, and meat from the neck. Pour off the clear fat from the dripping-pan, and put the settlings into a sauce- pan ; rinse out the pan with the water in which the giblets were boiled, and pour this water into the saucepan and put on to boil. Put three or four tahlespoonfals of the fat into a small frying-pan ; add enough dry flour to absorb all the fat, and when brown add the giblet liquor gradu- all}', and stir till it thickens. Season with salt and pep- per. If not smooth, strain it ; pour half of it into the gravy boat, and add the chopped giblets to the remaining half, and serve separately, as all may not care for the giblet gravy

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