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Gravy

A simple gravy made by boiling meat with water and salt, reduced by half.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gravy

Ingredients

Directions

  1. Add 1 pint of boiling water to each pound of meat.

  2. Remove any scum that forms on the surface.

  3. Add a little coarse sea salt.

  4. Boil the gravy until it is reduced by half.

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

Meat
Releases flavor and juices into the water as it simmers, giving the gravy its base taste.

The step that matters

Boil the gravy until it is reduced by half. Boiling evaporates water and concentrates flavor. Stopping too early leaves the gravy thin and weak, while reducing too far makes it overly strong and salty, since the salt is already in.

“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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