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Gravy for Roast Beef

A simple gravy made by melting butter in water, then heating and pouring over roast beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gravy for Roast Beef

Ingredients

Directions

Prepare and roast

  1. Melt the butter in the water.

  2. Pour the mixture over the roast when it is placed in the oven.

  3. Place an earthen dish under the roast to catch the drippings.

  4. Baste the roast often for 30 minutes.

Make the gravy

  1. Allow the drippings to cool, then remove all fat.

  2. Heat the gravy and pour it over the roast.

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

Butter
Adds fat and richness to the basting mixture, carrying flavor onto the roast's surface.

The step that matters

Allow the drippings to cool, then remove all fat.. As drippings cool, the fat rises and solidifies on top, so it can be lifted off cleanly. Skipping this leaves the gravy greasy.

“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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