Gravy for Roast Fowls
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 Roast Fowls, &c. Clean the giblets, put them into a saucepan with enough cold water to cover them, a little salt and pepper, three cloves, a small piece of turnip, carrot and onion, prepared; simmer all slowly two hours. Strain the gravy, add a little browning, and thicken with a tablespoonful of flour or rice flour
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