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Cheap Gravy for a Roast Fowl

A simple gravy made from boiled fowl neck, seasoned with water and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cheap Gravy for a Roast Fowl

Ingredients

Directions

  1. Cut the neck of the fowl into pieces.

  2. Boil the neck in water until tender.

  3. Strain the liquid and season to taste.

  4. Serve the gravy with the roast fowl.

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

What each ingredient does

Neck of a fowl
Simmers into the tender meat and flavourful liquid that form the base of the gravy.

“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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