Gra-vy for Roast or Baked Meat
Ingredients
Directions
Make the gravy
Strain the drippings from the tin into a jar.
Pour ½ pint of stock or hot water onto the tin.
Stir the sediment well from the bottom.
Add salt and pepper to taste.
Serve
Strain the gravy over the meat.
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
- Drippings
- Provide fat and concentrated meat flavour that forms the base of the gravy.
- Stock or hot water
- Loosens the browned sediment and supplies the liquid that makes up the gravy.
The step that matters
Stirring the sediment from the bottom of the tin. The browned bits stuck to the tin carry much of the gravy's flavour. Stirring them into the hot liquid dissolves them, so leaving them behind makes the gravy taste flat.
“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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