Gravy for Poultry
From The English-Chinese cookery book, 1890
Remove fat from turkey drippings before adding ingredients.
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 15. The excerpt below is the record exactly as published.
Gravy for poultry is made by boiling the giblets (necks, gizzards, hearts, and livers) by themselves in five or sis gills of water. Skim them carefully. After an hour, or hour and a half, take them out, and pour the water into the dripping pan. Mash, or chop the liver fine, and when you make the gravy, add this, and a bit of butter, some pepper, and the wet flour
Cook this with the app: pantry check, scaling, and the assistant.