Turkey with Gravy

Ingredients

• a pinch of powdered mace
• a finely-minced shallot
• the rind and strained juice of half a lemon
• a pint of stock
• a little pepper
• a little salt
• a quarter of a pint of milk or cream
• with a little flour and butter

Method

1. 1

   Put the bones and trimmings of the turkey into a stewpan with the mace, shallot, lemon, stock, pepper, and salt.

2. 2

   Simmer gently until the gravy is strong.

3. 3

   Strain and skim it, thicken with flour and butter, and add milk or cream.

4. 4

   Let it boil a few minutes, then add the meat and simmer until hot without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2062. The excerpt below is the record exactly as published.

a pinch of powdered mace, a finely- minced shallot, the rind and straiaed juice of half a lemon, a pint of stock, and a little pepper and salt. Let them simmer gently till the gravy is strong and pleasantly flavoured ; strain and skim it, thicken with white thickening or with a little flour and butter, and add a quarter of a pint of milk or cream

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