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Gravy for Roast Meat

A simple gravy made by mixing salt with boiling water and drizzling over browned roast meat.

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

Ingredients

Directions

Make the gravy

  1. Mix the salt with boiling water.

  2. Drop the mixture gradually onto the browned parts of the meat.

  3. Place a dish underneath to catch the drippings.

Skim the fat

  1. As the meat cools, the fat will rise to the surface.

  2. Remove the fat.

Serve

  1. Warm the gravy.

  2. Pour the gravy into the 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.

Explore the science

The step that matters

Dropping the liquid gradually onto the browned parts. Browned bits stuck to the meat and pan hold concentrated flavour. Adding the hot liquid slowly loosens them so they dissolve into the gravy instead of scorching or being left behind.

“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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