Turkey Gravy Recipe
How to make the best turkey gravy, simple and easy gravy for turkey.
When you put the turkey in to roast, put the neck, heart, liver
and gizzard into a stewpan with a pint of water; boil until they
become quite tender; take them out of the water, chop the heart
and gizzard, mash the liver and throw away the neck; return the
chopped heart, gizzard and liver to the liquor in which they were
stewed; set it to one side, and when the turkey is done it should
be added to the gravy that dripped from the turkey, having first
skimmed off the fat from the surface of the dripping pan; set it
all over the fire, boil gravy for three minutes and thicken with flour. It
will not need brown flour to color the gravy. The garnishes for
turkey or chicken are fried oysters, thin slices of ham, slices
of lemon, fried sausages, or force meat balls, also parsley.