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To Make Gravy for Roast Meat

A simple gravy made by boiling water and salt over roast meat bones, then collecting and serving.

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

Ingredients

Directions

  1. After removing the spit from the meat, pour a little boiling water and salt over the bone or shank of the meat, avoiding contact with the meat itself.

  2. About 15 minutes before the meat is done, place a dish under the meat with 1 teaspoon of salt.

  3. Pour ½ cup of boiling water over the salt and let it collect in the dish.

  4. Once the gravy has collected, remove the dish, baste the meat, and pour the gravy into the serving dish.

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

Coarse sea salt
Seasons the gravy and dissolves into the boiling water to flavour the drippings.
Boiling water
Dissolves the salt and collects the meat's drippings to form the gravy liquid.

“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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