Name: Gravy for Roast Meat
Ingredients: 2 to 3 tablespoons boiling water; ½ teaspoon coarse sea salt; Trimmings and hard brown pieces of roasted or broiled meat or poultry

Gravy for Roast Meat

Ingredients

2 to 3 tablespoons boiling water
½ teaspoon coarse sea salt
Trimmings and hard brown pieces of roasted or broiled meat or poultry

Directions

Make the gravy

About 20 minutes before the meat is done, place a dish under it.
Pour 2 to 3 tablespoons of boiling water mixed with ½ teaspoon of salt over the brown parts of the meat.
Let the liquid collect in the dish and skim off the fat that rises to the surface.
Bring the liquid to a boil and serve a small amount with the meat, and the rest in a tureen.

Make extra gravy

For more gravy, collect trimmings and hard pieces of meat in a jar and cover with boiling water.
The next day, boil and strain the mixture for 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

Roasted or broiled meat or poultry trimmings: Browned pieces release concentrated meat flavor and colour into the liquid, forming the body of the gravy.
Boiling water: Dissolves the browned bits and meat juices from the pan, turning them into a liquid gravy.

“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.