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To Make Gravy for Roasted Meat

A simple gravy made by reducing fat from a roasted meat with water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Gravy for Roasted Meat

Ingredients

Directions

Prepare the joint

  1. Place the less cooked end of the meat in a clean, hot dish near the fire.

Make the gravy

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

  2. Set the jar aside.

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

  4. For a 10-pound joint, add a small cup of boiling water with a little salt to the dripping pan.

  5. Rub the baked brown gravy off the pan with a basting ladle.

  6. Mix the contents well.

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

  8. 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

Boiling water
Dissolves the browned meat residue in the pan, forming the body of the gravy.
Meat drippings (in the method)
Carry the meat's flavour and fat, giving the gravy its richness.

The step that matters

Simmer gently without boiling. Boiling a thickened or emulsified gravy can make it separate, turn greasy and lose smoothness. Gentle heat keeps it hot and glossy.

“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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