To Make Gravy
Ingredients
Directions
After removing the meat, pour off the fat from the drippings pan.
Add a small quantity of boiling water to the pan.
Move the pan horizontally to wash the surface.
Pour the resulting gravy into the dish with the meat.
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
- Drippings from roasted meat
- Provides the concentrated meat flavour and browned residue that gives the gravy its character.
- Boiling water
- Loosens the browned bits stuck to the pan, dissolving them into the liquid to form the gravy.
The step that matters
Move the pan horizontally to wash the surface. Moving the pan while the water is added lifts the browned residue from the base so it dissolves into the liquid. Leaving it still lets those flavour bits stay stuck and wasted.
“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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