Giblet gravy(for poultry)

 
                         GIBLET GRAVY (FOR POULTRY)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Liver
    1       x            Gizzard
    1       x            Heart
    1       x            Water
    1       x            Flour
    1       x            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.
  
 
 
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