The neck, liver, heart, and gizzard of the chicken.
Wash the giblets—that is, the neck, liver, etc.—and put them in a stewpan with the water. When the water boils, skim it. Simmer for two hours or more. There should be about half a pint of liquid at this time. Take up the giblets. Mash the liver until perfectly fine, and return to the liquid. Put the butter in a small frying-pan and place on the fire. When hot, add the flour, and stir until brown. Pour on this, gradually, the liquid in the saucepan, stirring all the time. Season with the salt and pepper. Pour this sauce back into the saucepan; cover, and set back where it will keep hot.
When the chicken is cooked, pour the gravy from the dripping-pan into this sauce. Serve in a hot dish.
Turkey gravy is made in the same manner.
Turkey or Chicken Dressing.
1-1/2 pints of stale bread.
1 gill of cracker crumbs.
1 egg.
1 teaspoonful of salt.
1/3 teaspoonful of pepper.