Gravies, Sauces, and Salads

Ingredients

• pepper
• salt

Directions

1. Gravy is generally thin. For roast meat the gravy is made thus ; pour all the fat out of the tin, then add a little hot stock, scraping all the browning into this gives a good flavour and colour ; add pepper and salt ; hold over the fire, and let it boil up well ; hot water or pot liquor can be used instead of stock.

2. For mutton and veal gravy, some browning must be added. Lemco or Oxo is very good ; to thicken the gravy dust into the pan a little flour and mix it with the fat ; then add the stock, pepper and salt, and let it boil up. Thick gravy is served with braised and baked meat.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.