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Chicken Gravy

Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them; add flour and butter (previously browned to a light brown) to thicken it and then place the pot at the side of the stove and let it simmer. Stir well, and after the gravy has simmered for some time, skim and strain it, and it is then ready for use.