Thickened Gravy
Ingredients
Directions
Boil 1 pint of poultry or veal stock.
In a separate bowl, dilute ¾ ounce of cornstarch with a little cold water or gravy.
Pour the diluted cornstarch into the boiling stock while stirring briskly.
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
- Cornstarch
- Thickens the stock as its starch granules swell and gelatinize when heated.
- Poultry or veal stock
- Provides the liquid base and savory flavor that the starch thickens into gravy.
The step that matters
Pour the diluted cornstarch into the boiling stock while stirring briskly. Cornstarch clumps if it meets hot liquid undispersed. Pre-diluting it in cold liquid and stirring vigorously spreads the granules evenly so the gravy thickens smoothly rather than lumpy.
“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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