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Gravy for Roast Meat

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

Ingredients

Directions

  1. Collect trimmings from the roast meat.

  2. In a saucepan, cook the trimmings over medium heat until browned.

  3. Add water to the pan and simmer to extract flavors.

  4. Strain the liquid and serve as gravy.

  5. If desired, add browning for color and flavor.

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.

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