Name: On Gravy
Ingredients: drippings from roasted meat; boiling water or stock; coarse sea salt to taste

On Gravy

Ingredients

drippings from roasted meat
boiling water or stock
coarse sea salt to taste

Directions

Prepare the pan

Place the roasted joint on a hot dish in front of the fire.
Pour off the fat from the dripping pan into a basin, leaving the brown sediment.
Add a small amount of boiling water or stock to the pan, along with salt to taste.
Scrape the bottom and sides of the pan to dissolve any dried gravy.

Finish and serve

Heat the pan on the stove for a minute or two, stirring well until boiling hot.
Pour the gravy around the meat on the dish or into a hot tureen.

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

Drippings from roasted meat: Provides the concentrated meat flavour and the brown sediment that colours and seasons the gravy.
Boiling water or stock: Loosens the browned residue from the pan and turns it into a pourable liquid.

“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.