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Cheap Gravy for a Roast Fowl

A simple gravy made from the neck of a roast fowl, simmered with water, seasonings, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cheap Gravy for a Roast Fowl

Ingredients

Directions

Prepare the gravy

  1. Cut the neck of the fowl into small pieces.

  2. Boil the pieces in ½ pint of water with seasonings for 1 hour.

  3. Drain the fat from the dripping pan.

  4. Strain the liquid from the neck into the pan, mixing smoothly.

Finish and serve

  1. Heat the gravy.

  2. Add salt, pepper, or cayenne if needed.

  3. Serve extremely hot.

Roast the fowl

  1. Flour the fowl when first placed over the fire.

  2. Baste the fowl with good butter.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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