Broths or Stocks, Glaze and Gravies

Ingredients

• trimmings of meat
• necks
• heads
• gizzards
• feet of game and poultry
• boiled meat gravy
• roast meat gravy
• hot liquor (meat broth or hot water)

Directions

1. Collect all trimmings from cooked meat, including necks, heads, gizzards, and feet.

2. Gather all roast and boiled meat gravy into separate bowls.

3. Pour hot liquor over the meat trimmings in a basin.

4. The next morning, boil the collected trimmings with the liquor until well combined.

5. Store the resulting gravy for future use.