Cheap Gravy for a Roast Fowl from Modern Cookery for Private Families by Eliza Acton
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 sp...
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Ingredients
- pepper, salt (little vegetable and spice at choice): stewed gently, 1 hour; strained, stirred to the gravy of the roast, well cleared from fat.
- Neck of fowl
- water, ½ pint
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