[Sca-cooks] OT OOP Gallons of gravy

Stefan li Rous StefanliRous at austin.rr.com
Mon Nov 5 18:39:17 PST 2007

niccolo difrancesco replied to Dan's questions about making a large  
amount of gravy with:

<<< Simmer the giblets (not livers; add wing tips if available) in a  
quarts of water for about 30 minutes and add water back to half  

Why do you exclude the livers? Do they add too strong a taste?

<<< Then, you can use a turkey base (high end boullion) or chicken  
broth in a
pinch, . . . or buy some turkey necks/backs to make a good broth out  
of them
for your gravy (sauce veloute).  We can get necks most any time of year
around here. >>>

Interesting idea about buying the necks for this. It sounds like you  
are making the broth/turkey base seperately and then adding that to  
the liquid above. Why is this? Why not add the turkey parts directly  
to the water above?

You don't say anything about adding flour or some other thickener.  
You do need to add that, otherwise you just get broth or consume  
(thick broth), correct?

(Obviously not too experienced at making gravy :-) )
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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