Ingredients:
BISCUITS:
2 cups flour
2 tp. baking powder
1/4 tsp. salt
1/8 cup shortening
1/2 cup milk
1 egg
GRAVY:
250 g (0.5 lb) ground breakfast sausage
2 tbs butter
4 tbs all purpose flour
3 cups cold milk
salt, pepper

Preparation:

1. BISCUITS: Mix flour, baking powder and salt. Cut in shortening; add milk and egg. Cut out biscuits and bake at 375 degrees.

 

2. GRAVY: Remove skin and cut sausages into small pieces. Brown in skillet until cooked. Add butter. Sprinkle flour on top. Increase heat to high and cook, stirring, until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Season and serve over warm biscuits.

Like This Page? Bookmark it:

Ingredients:
turkey giblets and neck
juices from a roast turkey
4-5 cloves garlic, smashed
2 to 3 cups turkey stock
1 tablespoon chopped fresh herbs per cup gravy
1 – 2 tablespoons butter
1 – 2 tablespoons all-purpose flour
salt, pepper

Preparation:

1. In a medium saucepan, simmer giblets, neck and garlic cloves in the turkey stock over moderately low heat until tender. Add 1 cup water each time the liquid has reduced by half. Skim occasionally. Remove the giblets, allowing them to cool. Finely chop the giblets and reserve.
2. Strain gravy through a sieve into medium saucepan. Skim off any remaining fat. Salt and pepper to taste. Just before serving, add giblets and meat from neck. Heat until warm throughout. Add the reserved pan juices from the bowl.
3. In a small skillet, melt butter and stir in flour. Cook, stirring, for 4 minutes. Add giblets and seasonings. Heat until warm throughout.

Like This Page? Bookmark it:

Ingredients:
pan drippings
5 cups turkey stock
1/4 cup cornstarch

Preparation:

1. Pour the turkey pan drippings into a cup and skim the fat off. Add enough turkey stock to pan juices to total 4 cups liquid.
2. Stir the 1 cup stock into cornstarch in a bowl until cornstarch is dissolved.
3. Pour 4 cups stock with pan juices plus deglazed pan drippings into a saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock. Bring gravy to a boil, whisking constantly, then stir in turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.

Like This Page? Bookmark it:

1. Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method: First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it.
2. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before you take it up. Then place it on its dish, and pour some brown gravy over it.

Charles Elmé Francatelli

Like This Page? Bookmark it:

Preparation:

1. Heat oil in a skillet. Add flour while stirring until the mixture browns slightly.

 

2. Add milk all at once, stirring vigorously to prevent lumps. Cook until the sauce thickens.

Like This Page? Bookmark it:

Ingredients:
3 Tbs. fat (meat drippings)
3 Tbs. flour
2 – 2 1/2 c. broth
1/2 tsp. salt
1/2 tsp. black pepper

Preparation:
Brown flour in non-stick pan. Add other ingredients. Heat and stir until smooth.

Like This Page? Bookmark it: