Gravy for a Fowl
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 44. The excerpt below is the record exactly as published.
a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it be- fore serving. 222. Gravy for Hashes—Ingredients—Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 4% teaspoon- ful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 14 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water. Put the bones (having previously chopped them), with the remanants of meat, salt, pepper, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catchup or any flavoring that may be preferred. Thicken with Bs oe 1 ” F a < butter and flour and just allow it to come to the boil. Serv ; very hot. area 223. Gravy for a Fowi(when there is no meat to- ~~ «make, it from) —Ingredients—The feet, liver, gizzard, and _ - neck of the fowl, a little browned bread, a slice of onion, a sprig of — parsley and thyme, some pepper and salt, a teaspoonful of mush- room catchup, a little flour and butter. _ Wash the feet nicely, and cut them and the neck small ; simmer them with a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add a teaspconful of mushroom catchup
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