Gravy
From Foods and household management, 1914
Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 115. The excerpt below is the record exactly as published.
Gravy. — Pour off liquid from pan in which chicken has been roasted. Add 2 tablespoonf uls of either chicken fat or butter. Stir in 2 tablespoonfuls of flour and let bubble up. Add one cup stock, in which giblets, neck, and tips of wings have been cooked, and stir steadily until thick- ened. Add i teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.