Name: Gravy for Roast Rabbit
Ingredients: 1 pint stock; 1 glass claret, sherry, or Madeira; fat from the baking-tin

Gravy for Roast Rabbit

Ingredients

1 pint stock
1 glass claret, sherry, or Madeira
fat from the baking-tin

Directions

Make the gravy

Pour the fat from the baking-tin into a saucepan.
Add 1 pint of stock and bring to a boil.
Stir in 1 glass of claret, sherry, or Madeira.
If desired, thicken with arrowroot.

Serve

Strain a little gravy around the rabbit.
Serve the rest in a sauce-boat.

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

Stock: Forms the liquid base of the gravy, carrying flavour and body.
Claret, sherry, or madeira: Adds acidity and depth of flavour to the gravy.
Arrowroot (in the method): Thickens the gravy to a smooth, glossy consistency when used.
Fat from the baking-tin: Carries the roasting flavours from the tin into the gravy.

“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.