Gravy for Roast Poultry - American Recipe

Gravy for Roast Poultry

🌍 American, American Home Cooking Difficulty: ●○○○○

A fundamental gravy for roast poultry used across many classic American recipes.

Ingredients

Method

1. After — the bird has been removed from the roasting-pan to a hot platter for serving, pour the liquid from the roasting-pan into a measuring-cup.
2. Mix — 3 tablespoons of flour with this liquid, stirring and rubbing out every lump.
3. If — the cup is not quite full, add enough warm water to fill it; then pour the contents of the cup back into the roasting-pan, or into a saucepan, and set this over the fire, stirring constantly until the gravy thickens and boils.
4. Then — add 1 cup of boiling water, and stir until the gravy is smooth and thoroughly blended.
5. Season — with salt.
6. If — desired, the giblets (heart, liver, and gizzard) may be parboiled slowly for twenty minutes, chopped finely, and added to the gravy.

· Source: The Plain Sailing Cook Book (1922)