Cheap Gravy for a Roast Fowl
Ingredients
Directions
Cut the neck of the fowl into pieces.
Boil the neck in water until tender.
Season with salt and pepper to taste.
Strain the liquid to serve as gravy.
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.
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