Gkavy for Eoast Turkey and Chickens

Ingredients

• salt
• pepper

Directions

1. Boil the liver and gizzard with a little salt; when done, chop them up fine ; mix with the water they were boiled in, some of the drippings in the bottom of the oven, a very little brown flour, then add the giblets : season to your taste.

2. VEAL GRAVY. Take some of the drippings in the bottom of your oven, to which add some boiling water ; put it on to boil, season with pepper, salt, and a little brown sugar and flour ; send hot to table.

3. VENISON SAUCE. Take equal quantities of claret and currant jelly, and some brown sugar ; put it down and let it stew till thick ; send hot to table ; this sauce is very good for venison or roast leg of mutton.