To Make a Gravy
Ingredients
Directions
Pour the drippings from the roasting pan into a saucepan.
Dredge the drippings in 1 teaspoon of flour and add a pinch of salt.
Pour in ½ pint of gravy stock and bring to a boil.
Strain the gravy through a pointed strainer over the steak.
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 roasting pan
- Provide the concentrated meat flavour and fat that form the base of the gravy.
- Flour
- Thickens the fat and drippings so the gravy becomes smooth and coats the back of a spoon.
- Gravy stock
- Supplies liquid that dissolves the thickened drippings into a pourable sauce.
The step that matters
Dredge the drippings in flour. Flour must cook briefly in the hot fat to form a roux; adding stock before this step can leave lumps and a raw floury taste.
“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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