Gravy for Roast Meats
Ingredients
Directions
Remove the meat from the pan.
Pour off nearly all the fat.
Place the pan on the hottest part of the fire.
Add the flour and stir rapidly until well mixed.
Pour in the boiling water and stir until smooth.
If too thick, add a little more water.
Season to taste and strain the gravy into a gravy boat.
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
- Flour
- Thickens the pan drippings into a smooth gravy as it cooks.
The step that matters
Add the flour and stir rapidly until well mixed.. Flour clumps if it hits hot fat unmixed. Stirring quickly coats each grain in fat so it disperses and thickens evenly without lumps.
“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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