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Sauce

Brown Gravy

A simple gravy made with fat, flour, boiling water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Brown Gravy

Brown Gravy

Ingredients

Directions

  1. Remove some of the fat from the pan, leaving 3 tablespoons.

  2. Add 3 tablespoons of flour and stir until well browned.

  3. Gradually pour in 1½ cups of boiling water while stirring.

  4. Season with salt to taste and strain the gravy.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fat
Carries the flour and carries pan flavour, and helps the flour brown evenly.
Flour
Thickens the gravy as it cooks with the fat and water, giving it body.

The step that matters

Stirring in the boiling water. Adding the water gradually while stirring keeps the flour and fat smooth. Pouring it in all at once can form lumps that are hard to whisk out.

“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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