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Gravy for Roast Meat

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

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Place a dish under the meat with a small amount of salt about 15 minutes before removing the meat from the heat.

  2. When the dish is full, take it away, baste the meat, and pour the gravy into the serving dish.

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.

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