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Gravy for Roast Meat

A simple gravy made from roast meat drippings, hot stock or water, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gravy for Roast Meat

Ingredients

Directions

Prepare

  1. Place the cooked meat on a hot dish.

  2. Pour the drippings into a jar.

Make the gravy

  1. Add ½ cup of hot stock or water to the drippings pan, scraping the brown particles off the bottom.

  2. Strain the mixture.

Serve

  1. Pour the strained gravy around the meat, not over it, to keep the meat crisp.

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

Drippings from roast meat
Supplies the concentrated meaty flavour and the browned residue that gives the gravy its colour and depth.
Stock or water
Dissolves the browned bits stuck to the pan and thins the drippings into a pourable gravy.

The step that matters

Pour the gravy around the meat, not over it. Liquid poured over a roast softens its crisp surface, while gravy spooned around the meat keeps the crust intact and the meat textured.

“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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