Gravy, Plain, for Joints
Ingredients
Directions
Carefully pour the fat from the roasting tin.
Rinse the tin with boiling water or stock, scraping to remove all concentrated gravy.
Stir until the liquid is uniform in color.
Pour into a small saucepan, add a little salt, and reheat without boiling.
Strain the gravy 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 concentrated meat flavor and gives the gravy richness and body.
- Boiling water or stock
- Dissolves the browned bits stuck to the tin and turns them into liquid gravy.
The step that matters
Reheat without boiling. Boiling can make the gravy reduce too quickly, become salty and lose its smooth texture, so it should only be heated gently.
“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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