Gravy for a Fowl, when you have no Meat nor Gravy ready

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the Neck, Liver and Gizard, boil them in Half a Pint of Water, with a little Piece of Bread toasted brown, a little Pepper and Salt, and a little Bit of Thyme. Let it boil till there is about a Quarter of a Pint, then pour in half a Glass of Red Wine, boil it and strain it, then bruise the Liver well in, and strain it again; thicken it with a little Piece of Butter rolled in Flour, and it will be very good.

An Ox’s Kidney makes good Gravy, cut all to Pieces, and boiled with Spice, &c. as in the for going Receipts.

You have a Receipt in the Beginning of the Book, in the Preface, for Gravies.