1 cup madeira wine or dry sherry
1 pan juices from roasted
1 . turkey
1 cup chicken broth
1/8 tsp pepper
1/8 tsp dried thyme
Directions
Boil wine, uncovered, in a small saucepan until reduced by about half.
Meanwhile, strain the pan juices into a 2-cup glass measure, gently
pressing on the solids to extract all of the liquid. Let the juices
rest for a few minutes, then skim away the grease that floats to the
top. Add chicken broth to make 1 1/2 cups liquid. Add juice-broth
mixture to the reduced wine, along with pepper and thyme. Boil for a
minute or two. Remove from heat and serve with turkey. Makes 16
servings.
* Approximate nutritional analysis: 18 calories per 2-tbsp. serving;
1g carbohydrate; .3g fat (13% of calories); 80mg sodium.
** American Health -- November 1995 **
Servings: 16 servings
Madeira Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies
The History of Recipes
Written recipes as an idea can be found far back into distant history, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Romans a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient Romans made use of a wide range of aromatic flavors, including some familiar names for example basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new foods and tastes caused a surge in recipe publications, the majority of which still exist in private libraries. Over the next few hundred years, the powerful and wealthy tried to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes common in their social group. When we get to the 20th century, cook books were increasing in popularity due to more people being able to read, more leisure time and a general increase in wealth. The arrival of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Madeira Gravy recipe.
