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To Make Gravy for Roasted Meat

A simple gravy made from drippings, water, and salt, simmered gently and served over roasted meat.

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

Ingredients

Directions

Prepare

  1. After the meat is done, place the less cooked end in a clean, hot dish near the fire.

  2. Pour the fat from the dripping pan through a fine sieve into a stone jar.

  3. Set the jar aside.

  4. Wipe the pan clean with a dishcloth to remove any dust or cinders.

Make the gravy

  1. Add ½ cup of boiling water with a little salt to the dripping pan.

  2. Use a basting ladle to rub the baked brown gravy off the pan.

  3. Mix the contents well.

  4. Strain the mixture through a fine sieve into a saucepan.

  5. Simmer gently over low heat until hot, but do not boil.

Serve

  1. Pour the gravy over the meat.

  2. Serve.

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

Fat from the dripping pan
Carries the meat's roasting flavour and gives the gravy richness and body.
Boiling water
Dissolves the baked-on brown bits from the pan to form the gravy's liquid base.

The step that matters

Simmer gently without boiling. Gentle heat warms the gravy evenly and keeps it smooth. A rolling boil reduces it too fast and can make the fat separate, leaving the gravy greasy.

“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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