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Gravy for Roast Meat

A simple gravy made from roast meat trimmings, salt, and boiling water.

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. Collect trimmings from the roast meat to make gravy.

  2. Mix ½ teaspoon of coarse sea salt with ½ cup of boiling water.

Make the gravy

  1. Gradually drizzle the saltwater over the browned parts of the meat, catching the drippings in a dish below.

  2. As the meat cools, the fat will rise to the surface; remove the fat when ready.

  3. Warm the collected gravy and pour it 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

Trimmings from roast meat
Browned meat bits and drippings provide the concentrated savory flavor that the gravy is built on.

“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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