Gravy for Poultry

Ingredients

• Take the feet, necks, livers, and gizzards of the fowls
• a small onion
• half a slice of bread, toasted brown and hard but not burned
• a salt-spoonful of salt
• half a salt-spoonful of pepper
• a pint and a half of water
• a table-spoonful of mushroom catsup

Method

1. 1

   Wash and cut the poultry parts, simmer with herbs, onion, bread, salt, and pepper for an hour or more.

2. 2

   Strain and serve hot with mushroom catsup if desired.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 221. The excerpt below is the record exactly as published.

Gravy for Poultry. — Take the feet, necks, livers, and gizzards of the fowls, wash them thoroughly, cut them into small pieces, and put them into a saucepan with a bunch of savory herbs, a small onion, half a slice of bread, toasted brown and hard but not burned, a salt -spoonful of salt, half a salt-spoonful of pepper, and a pint and a half of water. Sim- mer very gently for an hour or more. Pour the fat from the pan which has been under the fowl, strain the gravy to it, stir it well, strain it again into the saucepan ; add a table-spoonful of mushroom catsup

Cook this with the app: pantry check, scaling, and the assistant.