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Gkavy for Eoast Turkey and Chickens

A gravy made from boiled liver and gizzard, seasoned with salt and brown flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Gkavy for Eoast Turkey and Chickens

Ingredients

Directions

Prepare the giblets

  1. Boil the liver and gizzard with a little coarse sea salt until done.

  2. Chop the liver and gizzard finely.

Make the gravy

  1. Mix the chopped giblets with the water they were boiled in and some drippings from the oven.

  2. Add a very little brown flour and season to taste.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown flour
Thickens the drippings and water into a smooth gravy.
Drippings from the oven
Adds meaty flavour and fat to the gravy.
Water from boiling liver and gizzard
Provides liquid and flavour as the base of the gravy.

The step that matters

Adding the brown flour. Flour needs to be cooked in fat and liquid to lose its raw taste and thicken evenly. Adding too much, or adding it to liquid that is not warmed through, can produce lumps or a pasty texture. Adding only a very little keeps the gravy smooth.

“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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