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Gravy Made Without Meat for Fowls


  • 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


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.

Time: 1 hour.


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The Book of Household Management (1861).

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