To make Gravy for a Turky, or any Sort of Fowl

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Pound of the lean Part of the Beef, hack it with a Knife, flour it very well, have ready a Stew-pan with a Piece of fresh Butter: When the Butter is melted put in the Beef, fry it till it is brown, and then pour in a little boiling Water; shake it round, and then fill up with a Tea-kettle of boiling Water: Stir it all together, and put in two or three Blades of Mace, four or five Cloves, some whole Pepper, an Onion, a Bundle of Sweet Herbs, a little Crust of Bread baked brown, and a little Piece of Carrot: Cover it close, and let it stew till it is as good as you would have it. This will make a Pint of rich Gravy.