Turkey Gravy

Ingredients

• Heart, liver, gizzard and neck
• dredged thickly with flour
• a little salt
• a few pepper-corns
• and allspice
• a little mace
• the outside skin of 3 onions
• a lump of sugar the size of a walnut
• add boiling water

Method

1. 1

   Brown the prepared turkey parts with seasonings, then add boiling water to achieve the desired thickness.

2. 2

   Cook slowly all morning, then use the gravy from the dripping-pan after removing the turkey.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 90. The excerpt below is the record exactly as published.

TURKEY GRAVY. Heart, liver, gizzard and neck slashed and dredged thickly with flour. Put in a sauce-pan with a little salt, a few pepper-corns and allspice, a little mace, the outside skin of 3 onions, and a lump of sugar the size of a walnut. When well browned add boiling water

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