Giblet Gravy for Roast Turkey, Etc.

Ingredients

• Clean and cook the giblets (liver, heart, and gizzard)
• about 6 tbs. fat
• 6 tbs. flour
• enough boiling water to make the consistency of medium white sauce

Method

1. 1

   Clean and cook the giblets until they are tender and chop them fine.

2. 2

   Save the water in which the giblets were cooked.

3. 3

   Pour off the liquid in the pan in which the turkey was roasted, and skim off about 6 tablespoons fat; return the fat to the roasting pan, add 6 tablespoons flour and stir it until the flour is well browned; add slowly the giblet water and enough boiling water to make the consistency of medium white sauce, being careful to press out all lumps.

4. 4

   Boil it five minutes, stirring it constantly; strain it and add seasoning.

5. 5

   Add the chopped giblets and serve it very hot.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 36. The excerpt below is the record exactly as published.

GIBLET GRAVY FOR ROAST TURKEY, ETC. Clean and cook the giblets (liver, heart, and gizzard) until they are tender and chop them fine. Save the water in which the giblets were cooked. Pour off the liquid in the pan in which the turkey was roasted, and skim off about 6 tbs. fat; return the fat to the roasting pan, add 6 tbs. flour and stir it until the flour is well browned ; add slowly the giblet water and enough boiling water to make the consistency of medium white sauce

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