Time: 1 hour to make the gravy

  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
  • 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)

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