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Gravy for a Fowl
From Consult me, 1902
Serves 4
Beef or ham can be used instead of the gizzard.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 247. The excerpt below is the record exactly as published.
Gravy for a Fowl. — Take the neck, liver, and gizzard ; boil them in half a pint of water, with toasted bread, pepper, salt, thyme ; boil till reduced to half ; add a glass of port wine ; boil ; strain ; bruise the liver well, and thicken with butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.