When done, take up on a hot platter.

Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen.

Stir a tablespoonful of brown flour into the gravy in the pan, scraping up all the brown, and add slowly the water in which the giblets were boiled, which should be about a pint.

Strain on to the chopped giblets, and taste to see if salt enough.

The gravy for all roast poultry is made in this way.