Gravy

Ingredients

• 2 tbsp. chicken fat
• 2 tbsp. flour
• 1 c. stock
• salt
• pepper

Method

1. 1

   Pour off liquid from the pan and place chicken fat or butter in the pan.

2. 2

   Brown with flour and stock in which giblets were cooked.

3. 3

   Season and strain.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.

Gravy Pour off liquid from the pan and place 2 tbsp. chicken fat or butter in the pan. Brown with 2 tbsp. flour and i c. stock in which giblets were cooked. Season. Strain. Evaporate water in pan and add flour. Brown and proceed as above. Add the flour mixed with a little cold milk to the boiling liquid in the pan. To Cut up a Fowl for Stewing After removing entrails and other organs singe, draw out pin feathers, remove tendons, and oil bag. Cut through flesh, at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate back from breast by cutting through the ribs. Cut breast in two with a cleaver. Stewing Cover pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fricasseed Chicken Dredge stewed chicken with flour and brown in chicken fat. Ar- range on toast surrounded with white or brown sauce and biscuits. Fried Chicken Dip stewed chicken in flour, egg and flour. Brown in chicken fat and lard, or butter and lard. Serve with brown sauce. 156 LABORATORY MANUAL OF FOODS AND COOKERY Maryland Chicken Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with white sauce, broiled bacon, and corn fritters. Sauce for Chicken Ingredients : 2 c. chicken stock 4 tbsp. flour (half milk may be used) salt 4 tbsp. chicken fat pepper

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