Gravy
Ingredients
Directions
Boil 1 pint of water for each pound of meat.
Skim off the scum.
Add a little coarse sea salt.
Boil the gravy until reduced by half.
Some cooks broil the cutlets lightly and boil the gravy for one hour, then strain and reduce.
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
- Meat
- Releases flavour and gelatin into the simmering liquid, giving the gravy body and savoury depth.
- Boiling water
- Acts as the cooking liquid that extracts flavour from the meat and then reduces to concentrate it.
The step that matters
Boil the gravy until reduced by half. Evaporation concentrates both flavour and body, so the gravy thickens and tastes richer. Because salt concentrates too, over-reducing can make it overly salty, so taste as it nears the target.
“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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