GRAVY FOR TURKEY.
Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and drippings in which the turkey was roasted.
Boil the giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour; season with salt, pepper and a little butter; add the giblets and drippings in which the turkey was roasted.