Giblet Gravy for Poultry

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 set of giblets
  • 1 onion (optional)
  • cold water to cover
  • flour


Simmer the giblets very gently in the water with the onion (if liked) for at least 2 hr.—much longer if possible. Drain the fat from the tin in which the bird has been roasted, carefully saving the sediment. Dredge into the thin film of dripping only sufficient flour to absorb it all. Brown this flour until a nut brown colour. Stir in the liquid from the giblets, boil up and season to taste.