GRAVY FOR ROAST POULTRY
After the bird has been removed from the roasting-pan to a hot platter for serving, pour the liquid from the roasting-pan into a measuring-cup. Mix 3 tablespoons of flour with this liquid, stirring and rubbing out every lump. If the cup is not quite full, add enough warm water to fill it; then pour the contents of the cup back into the roasting-pan, or into a saucepan, and set this over the fire, stirring constantly until the gravy thickens and boils. Then add 1 cup of boiling water, and stir until the gravy is smooth and thoroughly blended. Season with salt. If desired, the giblets (heart, liver, and gizzard) may be parboiled slowly for twenty minutes, chopped finely, and added to the gravy.
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