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To Make Oravt for Roast Meat

A sauce made by adding boiling water and salt to the gravy from roast meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Oravt for Roast Meat

Ingredients

Directions

Make the drip

  1. After removing the spit from the meat, let the gravy run into a dish.

  2. Pour a little boiling water and salt over the bone of the beef or the shank bone of mutton, avoiding contact with the meat.

Baste and serve

  1. About 15 minutes before the meat is done, place a dish with salt under the meat.

  2. Pour boiling water over it, and let it run into the dish.

  3. Remove the dish.

  4. Baste the meat.

  5. Pour the gravy into the serving dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Coarse sea salt
Seasons the liquid that drips from the bone and flavors the resulting gravy.
Boiling water
Dissolves meat juices and drippings from the bone into a liquid gravy.

The step that matters

Placing the salt dish about 15 minutes before the meat is done. Timing matters because the dish must sit under the meat near the end of roasting so the drippings collect fresh. Keeping the boiling water off the meat itself lets the liquid run cleanly into the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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