Gravy for Game
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 51. The excerpt below is the record exactly as published.
Gravy for Game. Take the liver and giblets of any bird, wash them well, put them into cold water with a little salt, cook them slowly till soft ; pass them through a sieve, return it to the pan with one ounce of butter and some of the gravy, stir it over the fire till thick, season it highly, add a few drops of brown- i
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