American
Gravy for Turkey
From Original White House Cookbook, 1887
Serves 6
No need for brown flour to color the gravy.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 47. The excerpt below is the record exactly as published.
Gravy for Turkey. — When you put the turkey in to roast, put the neck, heart, liver and gizzard into a stewpan with a pint of water ; boil until they become quite tender ; take them out of the water, chop the heart and gizzard, mash the liver and throw away the neck ; return the chopped heart, gizzard and liver to the liquor in which they were stewed ; set it to one side, and when the turkey is done it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping-pan ; set it all over the fire, boil three minutes and thicken with flour
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