Gravy, turkey, dry

Fun Facts

1. The medieval roasted meat with gravé was generally served rare and not likely to have a counterpart in contemporary Byzantine cookery, since the Eastern Church forbade the consumption of blood or bloody food. Among Byzantine Christians, the gravy of pork, mutton, goat, and the mouflon of Cyprus (a species of wild goat prepared like venison) was often reduced over high heat and mixed with garum (fish sauce) or wine, as reported by several medieval travelers.
2. Sippets were small triangular pieces of toasted bread, and the orange and lemon slices were placed around the rim of the dish. The whole spices and lemon peel were strained out before the gravy broth was poured over the bread.
3. The demand for convenience soon led to the development of commercial products imitating the homemade preparations. Thus we find prethickened gravies sold in cans, jars, and even in powder form to be reconstituted with boiling water. In America, the term has came to signify any kind of homemade sauce, from the giblet gravy served with turkey at Thanksgiving, to tomato sauce made by Italian Americans for pasta.