Gravy
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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 The Aunts' Cook Book (1922) by [name missing], page 11. The excerpt below is the record exactly as published.
gravy. 33 34 Miscellaneous Meats Auntie's Chicken a la Maryland Do not have chicken split down the back tut cut ofF wings and legs. Separate upper and lower joints, split breast down middle, separate back and neck. Dry chicken thoroughly, salt and dip in flour, and then fry in very hot lard (not deep fat) and plenty of lard. Fry until a golden brown and then remove from pan and serve with cream gravy and corn fritters. Gravy Make gravy by leaving fat in pan after taking out chicken, sprinkle in enough flour to thicken, then add milk
Cook this with the app: pantry check, scaling, and the assistant.