Gravy
From A bill of fare for every day in the year ..., 1892
Stir until the gravy is thick and brown.
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 24. The excerpt below is the record exactly as published.
Gravy. Cranberry Sauce. Boiled On- ions. Mashed White Potatoe. Celery. Bread and Butter. Ap- ple Pie. Cheese. 5upper.— Cold Sliced Turkey. Bread and Butter. Canned Pears. Cocoanut Cake. Tea. Roast Turkey. — Stuff with soft breadcrumbs, highly seasoned with sage, thyme, salt arid pepper. Moisten with half a cup of melted butter ; add hot water enough to make it quite moist. Oys- ters make a pleasing variety. Put the turkey on a rack in a pan, rub well with butter, and dredge wiih salt, pepper and flour. Put it in a hot oven, and when browned reduce the heat and add a pint of water. Baste often. Allow three hours for an eight pound tur- key to cook. Gka\ V, — Put the giblets on to boil in one quart of water and boll till tender. Chop, pour off the rich fat from the pan in which the lui-key was cooked, put on the stove and when hot, add the water in which the giblets werecooki d. Moisten a tablespoonful of flour
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