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Cheap Gravy Por a Roast Powl

A simple gravy made from the neck of a roasted fowl, simmered with water, salt, pepper, and optional spices.

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 Por a Roast Powl

Ingredients

Directions

Make the stock

  1. Cut the neck of the fowl into small pieces and boil it in ½ pint of water with salt, pepper, and any spices or herbs you prefer.

  2. Stew gently for 1 hour or more to avoid reducing the liquid too much.

Finish the gravy

  1. When the fowl is ready, drain the fat from the drippings in the pan.

  2. Strain the liquid from the neck into the drippings and mix them smoothly.

  3. Pass the gravy through a strainer again, heat it, and adjust seasoning with salt and cayenne if needed.

  4. Serve the gravy extremely hot.

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

What each ingredient does

Fowl neck (in the method)
Simmers into the liquid, giving the gravy its base flavour and body.
Drippings (in the method)
Supply the roasted flavour and fat that carry the gravy's taste.

The step that matters

Stew gently rather than boiling hard. Gentle simmering for an hour or more keeps the liquid from reducing too much and concentrates flavour slowly without turning the meat tough or cloudy.

“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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