Gravy, Plain, for Joints
Ingredients
Directions
Make the gravy
Carefully pour the fat from the roasting tin.
Rinse the tin with boiling water or stock, scraping with a spoon to remove all concentrated gravy.
Stir until dissolved and the liquid is uniform in color.
Transfer to a small saucepan, add a little salt, and reheat without boiling.
If a deeper color is desired, add granular browning salt, but do not add other salt.
Serve
Pour through a pointed strainer over the meat, reserving most for the tureen.
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 the roasting tin
- Carries the roasting flavour and gives the gravy richness and a silky mouthfeel.
- Boiling water or stock from bones
- Dissolves the concentrated browned bits from the tin and thins the gravy to a pourable liquid.
The step that matters
Reheat without boiling. Gentle heat keeps the gravy smooth and stops it from thickening unevenly, reducing, or separating as it would under a hard boil.
“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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