American
Gravy for Roast Turkey
From Virginia Cookery-book, 1884
Serves 1
Ensure to skim off excess oil for a better gravy.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 44. The excerpt below is the record exactly as published.
add to them a little boiling water, and stir in smoothly a table- spoonful of browned flour, made previously into a paste with the smallest quantity of cold water ; let the gravy come to a boil as you stir it constantly, and it will be ready to serve. If you choose, you can chop the liver and gizzard
Cook this with the app: pantry check, scaling, and the assistant.