Name: Gravy for Roast Meat
Ingredients: ½ teaspoon coarse sea salt; ¼ cup boiling water; ½ cup boiling water (for browning); 2 tablespoons brown bits from roast meat or broiled meat

Gravy for Roast Meat

Ingredients

½ teaspoon coarse sea salt
¼ cup boiling water
½ cup boiling water (for browning)
2 tablespoons brown bits from roast meat or broiled meat

Directions

Make the gravy base

Mix the salt with ¼ cup of boiling water.
Drizzle this mixture over the brown parts of the meat, catching the drippings in a dish below.
Let the meat cool.
Remove the fat that rises to the surface.

Finish the gravy

Cover the brown bits with boiling water.
Let them sit overnight.
Boil the mixture for 2-3 minutes.
Strain the mixture into a basin.
Mix 2 tablespoons of the strained mixture into ½ cup of boiling water with a little salt.
Warm the gravy.
Pour the gravy 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.