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To Make Gravy for Roasted Meat

A simple gravy made from roasted meat drippings, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Gravy for Roasted Meat

Ingredients

Directions

Prepare the pan and fat

  1. Place the least done end of the meat in a clean, hot dish before the fire.

  2. Pour all the fat from the dripping pan through a fine sieve into a stone jar.

  3. Set the jar aside.

  4. Wipe the pan clean with a dishcloth to remove any dust or cinders.

Make the gravy

  1. Add ½ cup of boiling water and a little salt to the dripping pan.

  2. Use a basting ladle to rub the baked brown gravy off the pan.

  3. Mix the gravy well.

  4. Strain the gravy through a fine sieve into a butter saucepan.

  5. Simmer gently over low heat until hot, but do not boil.

Serve

  1. Pour the gravy over the meat.

  2. Serve.

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

Roasted meat
Its browned pan residue and drippings form the flavorful base of the gravy.
Boiling water
Dissolves the browned bits stuck to the pan, thinning the gravy into a pourable sauce.

The step that matters

Simmer gently without boiling. Keeping the gravy just hot rather than boiling prevents it from reducing too much or breaking, and keeps it smooth and pourable.

“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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