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Gravy for Koast Meat

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

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Place a small quantity of gravy under the meat about 15 minutes before removing it from the oven.

  2. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served.

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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