[Sca-cooks] canned gravy??????

[Carol Eskesen Smith]

Nope; they became part of the soup later.  that's where all the bones went, and some green peas...   The giblets and neck were boiled together with some water, the tops and other otherwise unused parts of the celery, come onions, and some carrots.  This liquid was used for basting and the gravy, along with the pan drippings.  That's why it also made such a good soup base.

Regards,
Brekke
  ----- Original Message ----- 
  From: Stefan li Rous 
  To: SCA-Cooks SCA-Cooks maillist 
  Sent: Tuesday, December 30, 2003 2:15 AM
  Subject: Re: [Sca-cooks] canned gravy??????


  Brekke gave her menu when growing up:
  > > Gravy (made from pan drippings, the water the giblets were cooked in,
  > and some flour)
  Just the water the giblets were cooked in? What happened to the 
  giblets? Into the Stuffing? I don't imagine you through them out after 
  cooking them...
  Stefan
  >THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
      Mark S. Harris           Austin, Texas          
  StefanliRous at austin.rr.com
  **** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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