Gravy
Ingredients
Directions
Add 1 pint of boiling water to each pound of meat.
Skim off the scum.
Add a little salt.
Boil the gravy until it is reduced by half.
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
- Provides the main flavor and richness that the cooking liquid carries into the gravy.
- Boiling water
- Forms the cooking liquid that extracts flavor from the meat and becomes the gravy base.
The step that matters
Skim off the scum. Scum is coagulated protein and impurities that rise as the meat simmers. Removing it early keeps the gravy clear and prevents off flavors from mixing back 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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