Giblet gravy (for poultry)
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Giblet gravy (for poultry)
  Gravy    Sauces    Poultry  
Last updated 6/12/2012 12:44:59 AM. Recipe ID 4614. Report a problem with this recipe.
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      Title: Giblet gravy (for poultry)
 Categories: Penndutch, Sauces
      Yield: 1 Servings
 
      1 x  Liver
      1 x  Heart
      1 x  Flour
      1 x  Gizzard
      1 x  Water
      1 x  Salt & pepper
 
  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.
 




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Recipe ID 4614 (Apr 03, 2005)

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