Geavy
From The homekeeper (1872).
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A historical recipe
The homekeeper, by S. D. [from old catalog] Farrar (1872).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The gravy for poultry should be made of the water in which the giblets were boiled.
- Take them out, and, when the liquid boils, add a large spoon of flour that has been smoothed in cold water, stirring constantly ;
- let it boil one or two minutes, and set it off the fire.
- Mash the liver fine, cut the heart in small pieces, also a part or the Avhole of the gizzard, and add all to the gravy.
- An eg^ may also be added, either stirred in imme- diately, or boiled witli the gravy two minutes, and broken xip ;
- or a cold boiled egg may be cut in small pieces, and put in it ;
- also a saltspoon of salt, a small piece of butter if needed, stirring all together in the saucepan.
- It is then ready to serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon