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Simple Gravy For Fowl Cooking Recipe

Below is the quick and easy cooking recipe for Gravy For Fowl.

When there is no meat to make gravy of, wash the feet of the fowl nicely, and cut them and the neck small. Simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some salt and pepper, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and a tea-spoonful of mushroom ketchup will make the gravy very good.


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