Giblet Sauce

Ingredients

• six tablespoons of the fat
• seven tablespoons of flour
• three cups of stock

Method

1. 1

   Drain liquid from roasting pan.

2. 2

   Strain fat, return to pan, add flour and brown.

3. 3

   Slowly add stock while stirring, bring to a boil.

4. 4

   Chop giblets, reheat in sauce, and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 68. The excerpt below is the record exactly as published.

Giblet Sauce Cranberry Jelly Mashed Potatoes — Baked Hubbard Squash Sweet Corn, New England Style Creamed Onions Spiced Pears Hot Slaw Thanksgiving Pudding Drawn Butter Sauce Pumpkin Pie Apple Pie Fruits — Nuts — Raisins — Stuffed Dates Water Biscuit — Cheese Cafe Noir OYSTER SOUP (For recipe see Page 162.) ROAST TURKEY Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper 154 5^ Sunday Dinners '^"^"'^'' Third Sunday well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter. GIBLET SAUCE Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock

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