Gravy Made Without Meat for Fowls

Ingredients

• The necks
• feet
• livers, and gizzards of the fowls
• 1 slice toasted bread
• 1/2 onion
• 1 faggot of savoury herbs
• salt and pepper to taste
• 1/2 pint water
• thickening of butter and flour
• 1 dessertspoonful ketchup

Instructions

1. Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces.
2. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards;
3. pour the water over them and simmer gently for 1 hour.
4. Now take out the liver, pound it, and strain the liquor to it.
5. Add a thickening of butter and flour, and a flavouring of mushroom ketchup;
6. boil it up and serve.