Giblet Gravy

Giblets and neck of fowl 2 tablespoons chicken fat

2 tablespoons flour Salt and pepper

Place the giblets (liver, heart and gizzard) and the neck in a saucepan and cover them with cold water. Simmer slowly and when they are tender remove the flesh from the neck and chop it fine with the giblets. Save the stock in which the giblets and neck were cooked. Heat the fat in a small saucepan on top of the stove and when it is hot stir in the flour. Cook two minutes, then add one cup of the stock pouring it in gradually so that it will not thin the gravy too much. If the gravy seems too thick, add a little hot water. Last, put in the chopped giblets and season to taste with salt and pepper.

Bread Sauce

1 cup stale bread-crumbs

2 cups milk Salt

1 onion

3 tablespoons butter

Pepper

This sauce is generally served with small birds. It may be served with roast chicken or duck. The crumbs must be entirely white. Sift them through a coarse sieve, place the ones that pass through in the milk, add the onion and place in a stewpan on the fire to cook. Cook for twelve minutes, remove the onion and add one tablespoon of butter with salt and pepper to taste.

Browned Crumbs - Place the remaining butter on the fire in a frying-pan, add the coarse bread-crumbs and fry them until brown, being careful to have the fat very hot before putting in the crumbs. Stir vigorously for two or three minutes, but do not allow the crumbs to burn. Serve the sauce in a gravy-dish and sprinkle with the browned crumbs.

Made Gravy

2 small onions

1 carrot

Small piece of lean beef, size of egg, or 1 beef cube or 1 teaspoon beef extract

Butter or other fat

Flour

Pepper

Salt

Catchup

Cut up onions and carrot, place them with the lean beef or extract in a stew-pan with the fat and brown all together. Add enough water to cover the mixture and stir slowly until the vegetables are cooked. Strain, thicken with flour, using two tablespoons to each cup of liquid, and add pepper, salt and catchup. Color brown with caramel or vegetable flavoring if necessary.

Currant Jelly Sauce

1 onion

1 tablespoon fat 1 tablespoon flour 1/2 cup currant jelly

1 stalk celery

1 bay-leaf

2 tablespoons vinegar 2 cups stock

Slice the onion and cook in the fat till it begins to color, then add the flour and herbs and stir until brown. Add the vinegar and the stock and simmer twenty minutes. Strain, skim off all the fat, put in the jelly and stir until it is melted. This sauce is used with game.

Mushroom Sauce

4 tablespoons fat 4 tablespoons flour 2 cups stock

1 cup mushrooms, fresh or canned Salt and pepper

Make a brown sauce of the fat, flour and stock. Add one cup mushrooms and cook until hot. If mushrooms are overcooked they will become tough. Three or four minutes is sufficient for those that have been canned and five or six minutes for fresh ones.

This sauce is used with any kind of roasted, broiled or braised meat, particularly with beef.