Cheap Gravy for a Roast Fowl
Ingredients
Directions
Simmer the stock
Cut the neck of the fowl into small pieces.
Boil the neck in half a pint of water with salt and pepper, adding optional herbs or spices.
Simmer gently for at least one hour, or longer if desired.
Finish the gravy
When the bird is ready for table, take the gravy from the dripping-pan and drain off the fat as closely as possible.
Strain the liquor from the neck into the gravy, mixing them smoothly.
Pass the gravy again through the strainer.
Heat the gravy, add salt, pepper, or cayenne if needed, and serve extremely hot.
Roast the fowl
Baste the fowl with good butter only, and well flour when first laid to the fire.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
The step that matters
Draining the fat from the dripping-pan. Fat separates and floats on the surface of the drippings. Draining as closely as possible keeps the finished gravy smooth and prevents it from tasting greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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