Search   
 
 
 
Time: 1 hour to make the gravy

Ingredients
  1. The remains of cold roast turkey
  2. 1 onion
  3. salt to taste
  4. pepper to taste
  5. rather more than 1 pint of water
  6. 1 carrot
  7. 1 turnip
  8. 1 blade of mace
  9. a bunch of savoury herbs
  10. 1 tablespoonful of mushroom ketchup
  11. 1 tablespoonful of port wine
  12. thickening of butter and flour
  13. toasted bread
Directions
  • Cut the turkey into neat joints
  • The best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan
  • Add the onion cut in slices, pepper and salt, carrot, turnip, mace, herbs, and water in the above proportion
  • Simmer these for an hour
  • Strain the gravy
  • Thicken it with butter and flour, flavour with ketchup and port wine
  • Lay in the pieces of turkey to warm through; if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy
  • When it boils, serve, and garnish the dish with sippets of toasted bread

  • Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-19 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M