Name: Gravy for Roast Meat
Ingredients: ½ teaspoon coarse sea salt; ¼ cup boiling water; 2 tablespoons brown bits from roast meat or poultry; ½ cup boiling water (for gravy)

Gravy for Roast Meat

Ingredients

½ teaspoon coarse sea salt
¼ cup boiling water
2 tablespoons brown bits from roast meat or poultry
½ cup boiling water (for gravy)

Directions

Deglaze the pan

Mix the salt with boiling water.
Drizzle this mixture over the brown parts of the meat.
Place a dish underneath to catch the drippings.
As the meat cools, the fat will rise to the surface; remove it carefully.

Make the gravy

For browning, soak the brown bits in boiling water overnight.
Boil the soaked bits for 2-3 minutes, then strain into a basin.
To make gravy, mix 2 tablespoons of the brown mixture with ½ cup boiling water and a little salt.
Warm the gravy and pour it 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

What each ingredient does

Brown bits from roast meat or poultry: Provide concentrated meat flavour and colour for the gravy.
Coarse sea salt: Helps draw out and dissolve the browned flavour from the meat surface.

“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.