Gravy for Roast Poultry and Game
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
This gravy can enhance the flavor of roast poultry and game.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 152. The excerpt below is the record exactly as published.
Gravy for Roast Poultry and Game, — Put the giblets^ or neck, liver, gizzard, and heart, on to boil in one quart of water
Cook this with the app: pantry check, scaling, and the assistant.