Name: Broths or Stocks, Glaze and Gravies
Ingredients: trimmings of meat (necks, heads, gizzards, feet, etc.); roast meat gravy; boiled meat gravy; hot water or hot liquor from boiled meat

Broths or Stocks, Glaze and Gravies

Ingredients

trimmings of meat (necks, heads, gizzards, feet, etc.)
roast meat gravy
boiled meat gravy
hot water or hot liquor from boiled meat

Directions

Prepare

Collect all trimmings of meat and any leftover roast or boiled meat gravy in separate bowls.
Pour hot water or hot liquor over the collected gravies and trimmings.

Cook and store

The next morning, boil the trimmings with the liquor and gravies collected the day before.
Store the resulting gravy for future use.

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.

Explore the science

What each ingredient does

Trimmings of meat: Provide the bones, connective tissue and flavour that give the gravy its body and savour.
Roast meat gravy: Adds concentrated meaty flavour and browned savour to the liquid.
Boiled meat gravy: Adds meaty flavour and body to the liquid.
Hot water or hot liquor from boiled meat: Serves as the liquid that extracts flavour and gelatin from the trimmings and gravies.

“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.