Name: Broths or Stocks, Glaze and Gravies
Ingredients: trimmings of meat; necks, heads, gizzards, feet of game and poultry; boiled and roast meat gravy; hot water or hot liquor from boiled meat

Broths or Stocks, Glaze and Gravies

Ingredients

trimmings of meat
necks, heads, gizzards, feet of game and poultry
boiled and roast meat gravy
hot water or hot liquor from boiled meat

Directions

Collect all roast meat gravy in one bowl and boiled meat gravy in another after dinner.
Pour hot liquor or hot water over the collected gravies.
The next morning, gather all meat trimmings and boil them with the gravies and liquor from the previous day.
Keep this mixture on the fire until needed for other purposes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.