Cheap Gravy for a Roast Fowl

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Neck of fowl
  • water, ½ pint
  • pepper, salt (little vegetable


When there is neither broth nor gravy to be had, nor meat of which either can be made, boil the neck of the fowl after having cut it small, in half a pint of water, with any slight seasonings of spice or herbs, or with a lit