Home › The Principles of Cookery › Gravy Made Without Meat, for Fowls

Gravy Made Without Meat, for Fowls

Take the feet, necks, livers, and gizzards of the fowls, wash them thoroughly, cut them into small pieces, and put them into a saucepan, with a bunch of savoury herbs, a small onion, half a slice of bread, toasted brown and hard, but not burnt, a salt-spoonful of salt, half a salt-spoonful of pepper, and a pint and a half of water. Simmer very gently for an hour or more. Pour the fat from the pan which has been under the fowl, strain the gravy to it, stir it well, strain it again into the saucepan; add a table-spoonful of mushroom ketchup, if this is liked, and serve as hot as possible. Probable cost, 2d. Sufficient for a couple of fowls.