To Draw Beef Gravy
Ingredients
Directions
Cut the coarse beef into thin pieces.
Place the beef in a stewpan and cover it.
Do not add water or butter; sprinkle a few grains of salt over the beef.
Place the stewpan at the side of the fire until the gravy is drawn.
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
- Coarse beef
- Its own juices and fat, released by gentle heat, form the gravy's flavour and body.
The step that matters
Place the stewpan at the side of the fire until the gravy is drawn.. Gentle, covered heat slowly draws the juices out of the meat without scorching it, and those juices become the gravy. Direct, strong heat would toughen or burn the beef before enough juice is released.
“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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