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📝 Description
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🥘 Ingredients
The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, 1/2 onion, 1 faggot of savoury herbs, salt and pepper to taste, 1/2 pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup.
👨🍳 Method
Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage gravy recipe from Mrs Beeton's classic cookbook, eager to see if the humble fowl's offal could shine. The process was straightforward, but I found the inclusion of toasted bread intriguing—it added a subtle, comforting depth to the gravy that I hadn't anticipated. The bread soaked up the flavours beautifully, creating a rich base that was both surprising and delightful. This gravy is perfect for the weeknight cook seeking to elevate a simple roast chicken. The combination of onion, herbs, and ketchup creates a savoury, umami-packed gravy that's far from bland. The key to success is to simmer gently and let the flavours meld together. Don't rush it—it's worth the hour of simmering time. The result is a gravy that's full of character and history, perfect for pouring over your Sunday roast or even using as a sauce for other dishes.
