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To Make Gravy for Roast Venison

Gravy made from mutton fat, water, and salt, simmered and strained.

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

Ingredients

Directions

Prepare and brown

  1. Cut the fat from the mutton into steaks.

  2. Brown one side of the steaks on a gridiron for a few minutes.

Simmer and reduce

  1. Place the steaks in a saucepan with the water and cover tightly.

  2. Simmer gently for 1 hour.

  3. Uncover and continue to stew until the gravy reduces to 1 pint.

  4. Season with salt and strain into a sauce-tureen.

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 a loin of old mutton
Renders into the liquid, adding richness and savory meaty flavor to the gravy.

The step that matters

Uncover and reduce to 1 pint. Evaporation concentrates the flavor and thickens the liquid, but reducing too long can scorch the bottom of the pan and make the gravy overly salty or bitter as it intensifies.

“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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