Poultry Gravy
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 68. The excerpt below is the record exactly as published.
Poultry Gravy. — Pour off excess of fat in pan. Set pan on stove and sprinkle in suffi- cient flour to absorb fat. Stir until well browned. Gradually add hot water
Cook this with the app: pantry check, scaling, and the assistant.