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Gravy, Plain, for Joints

A simple gravy made from roasting tin fat, water or stock, and salt, used for joints.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gravy, Plain, for Joints

Ingredients

Directions

Make the gravy

  1. Carefully pour the fat from the roasting tin.

  2. Rinse the tin with boiling water or stock, scraping to remove all concentrated gravy.

  3. Stir until dissolved and the liquid is uniform in color.

  4. Transfer to a small saucepan, add a little salt, and reheat without boiling.

  5. If a deeper color is desired, add granular browning salt, but do not add other salt.

Serve

  1. Pour through a pointed strainer over the meat, reserving most for the tureen.

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

Fat from the roasting tin
Carries the meat's concentrated flavour and gives the gravy richness and body.
Boiling water or stock
Dissolves the browned residue stuck to the tin, adding liquid and flavour to the gravy.

The step that matters

Reheat without boiling. Gently heating keeps the gravy smooth and prevents it from reducing too fast or becoming grainy and separated, so it stays pourable and evenly coloured.

“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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