Name: Gravy for Boiled Meat
Ingredients: trimmings and paring of the meat; meat cooking liquor

Gravy for Boiled Meat

Ingredients

trimmings and paring of the meat
meat cooking liquor

Directions

Use the trimmings and paring from the meat to make the gravy.
Pour enough of the cooking liquor into a dish.
Pierce the meat on the underside with a skewer.

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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Gravy for Boiled Meat