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Roast Meat, Gravy for

A roast meat served with a brown gravy made from stock and pan drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Meat, Gravy for

Ingredients

Directions

Prepare the meat

  1. Place the least cooked end of the meat in a clean, hot dish before the fire.

Make the gravy

  1. Pour the fat from the dripping pan through a fine sieve into a jar and set aside.

  2. Wipe the pan clean with a dishcloth to remove any dust or cinders.

  3. Pour 1 small cup of boiling stock into the dripping pan.

  4. Use a basting ladle to rub the baked brown gravy off the pan.

  5. Mix the gravy and stock well, then strain it into a saucepan.

  6. Simmer the gravy gently over low heat until hot, but do not boil.

Serve

  1. Pour the gravy over the meat and serve.

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

Roast meat
Forms the main dish; its browned drippings supply the flavour for the gravy.
Fat from dripping pan
Carries the meat's browned flavour and adds richness to the gravy.
Boiling stock
Dissolves the browned bits from the pan and thins the gravy to a pourable liquid.

The step that matters

Simmer the gravy gently until hot, but do not boil. Boiling a gravy can make it reduce unevenly, separate, or turn greasy and thick. Gentle heat keeps it smooth and evenly hot.

“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.

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