Title: Giblet Gravy (For Poultry)
Categories: Penn Sauce
Yield: 1 Servings
| | | Liver |
| | | Heart |
| | | Flour |
| | | Gizzard |
| | | Water |
| | | Salt & pepper |
*** My notes: This is the way I've always made giblet gravy, except that I
add chopped celery and onion, the neck, and some poultry seasoning, salt,
and pepper while boiling the giblets. I usually add a little Kitchen
Bouquet at the end to brown the gravy, also. Wash thoroughly the liver,
gizzard and heart and cover with water and cook until tender. Drain off the
water and save. Chop the giblets fine. Pour off most of the fat in which
the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3
Tbsp of flour and blend well. Measure the giblet water adding enough water
to make 3 cups. Pour slowly into the browned flour, stirring constantly
until mixture thickens. Add giblets and cook for a few minutes. Season with
salt and pepper and serve. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.