Giblet Gravy
Recipe No. 515 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 515 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Wash the liver, heart and gizzard of poultry; remove any portion of the liver which may have a greenish color. Cover gizzard with cold water. Cover and heat to boiling point; reduce heat and simmer about 20 minutes. Add the heart and continue simmering 10 minutes. Add the liver and cook 10 to 15 minutes longer. Drain and chop. Add the chopped cooked giblets to recipe for brown gravy. Substitute the liquid in which giblets were cooked for part or all of the water in the gravy.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 515, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.