Recipes > Meat > Roast Fowl and Gravy

Roast Fowl and Gravy


Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method: First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before you take it up. Then place it on its dish, and pour some brown gravy over it.

Brown Gravy for the Fowl

  • 1 onion
  • sprig of thyme
  • bit of butter
  • 1 good tea-spoonful of moist sugar
  • pepper
  • salt


Chop up the onion, and fry it with the thyme and butter, and when it is brown, add the sugar and a drop of water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then be stirred on the fire for three minutes longer; after which moisten it with half-a-pint of water, add a little pepper and salt; boil all together for five minutes, and strain the gravy over the fowl, etc.


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A Plain Cookery Book for the Working Classes (1852).

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