Gravy made without Meat, for Fowls

Ingredients

• a bunch of savoury herbs
• a small onion
• half a slice of bread
• a pint and a half of water
• a salt-spoonful of salt
• half a salt-spoonful of pepper

Method

1. 1

   Wash and cut the fowl parts into small pieces.

2. 2

   Put them in a saucepan with herbs, onion, toasted bread, salt, pepper, and water.

3. 3

   Simmer gently for an hour or more.

4. 4

   Strain the gravy and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 644. The excerpt below is the record exactly as published.

Gravy made without Meat, for Fowls.- — 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 savoury herbs, a small onion, haK a slice of bread, toasted brown and hard, but not burnt, a salt-spoonful of salt, half a salt-spoonful of pepper, and a pint and a half of water. Simmer 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 ketchup, if this is liked, and serve as hot as possible. Probable cost, 2d. Sufficient for a couj^le of fowls. Gravy Maigre for Fish (sometimes called Root Gravy) . — Cut half a clove of garlic, an onion, a cari-ot, and a turnip inta small pieces, and fry them to a glaze in a piece of butter the size of a large egg. Pour slowly over them a quarter of a j^int of cold water, and add two grains of cayenne, half a tea-spoonful of salt, three cloves, two sprigs of parsley, one of thyme, half a dozen button- mushrooms, and another lump of butter, rolled thickly in flour. Simmer gently for about twenty minutes, and before straining, add half a tumblerful of sherry or Madeira. Time, altogether, about three-quarters of an hour. Sufficient for three-quarters of a pint of gravy. Probable cost, -Id., exclusive of the wine. Gravy, Onion. — Take three Spanish onions, cut them into slices, and fry them with two ounces of butter, till they are slightly browned. Drain them, and mix a table-spoon- ful of flour, very smoothly, with the fat. Add, gradually, three-quarters of a pint of stock, retui-n the onions to the saucepan, and simmer gently until they are quite soft. Season with pepper and salt, pass them through a fine sieve, and boil up once more, adding two table-spoon- fuls of ketchup, two of claret, and a tea-spoon- ful of lemon- juice. Time, altogether, about three-quarters of an hour. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons. Gravy, Orange (suitable for wild water- fowl).— Cut a small onion into little pieces, and put it into a saucepan, with half a pint of veal stock, three or four loaves of basil, and the rind of a Seville orange — or, failing this, a lemon. Simmer gently for twenty minutes, sti-ain the gravy, and add the juice of the orange, half a sfilt- spoonful of salt, half a salt- spoonful of pepper, and a wine-glassful of port or claret. Return the liquid to the saucepan, make it as hot as possible without' letting it boil, and serve in a tureen. Probable cost, 3d., exclusive of the wine. Sufficient for five or six persons. Gravy, Piquant, for Hash,— Mince very finely two shallots and a quarter of a clove of garlic. Put them in a stowpan, with a piece of butter the size of a walnut. Fry very GBA (277) GRA gently, until lightly browned, and keep stii-ring, to prevent burning. ilix with the gravy, smoothly, two table-spoonfuls of flour, and a dessert-si)Oonful of chopped parsley. Add two table-spoonfuls of vinegar or lemon- juice, a cupful of good stock, and half a slice of bread

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