Thickened Gravy
Ingredients
Directions
Boil 1 pint of poultry or veal stock.
Dilute ¾ ounce of cornstarch in 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
- Swells and gelatinizes when heated in liquid, thickening the gravy.
- Poultry or veal stock
- Forms the liquid base that the starch thickens, carrying the gravy's flavor.
The step that matters
Adding the diluted cornstarch to the boiling stock. Cornstarch granules clump if they meet hot liquid undispersed. Pre-diluting in cold liquid and stirring briskly while pouring spreads the granules evenly, so they swell and thicken smoothly instead of forming lumps.
“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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