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To Make Gravy for Roast Venison

A gravy made by simmering mutton fat and water, reduced to a thick sauce and seasoned with coarse sea salt.

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

Ingredients

Directions

Prepare

  1. Cut the fat from the mutton into steaks.

  2. Brown one side of the steaks on a gridiron for a few minutes.

Make the gravy

  1. Place the steaks in a saucepan with 1 quart of water.

  2. Cover the saucepan tightly and simmer for 1 hour.

  3. Uncover and continue to stew until the gravy reduces to 1 pint.

Finish and serve

  1. Season with coarse sea salt and strain into a sauce-tureen.

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

Mutton fat
Supplies the rich flavour and fat that give the gravy its body and savour.

The step that matters

Uncover and continue to stew until the gravy reduces to 1 pint. Reducing the liquid by evaporation concentrates flavour and thickens the gravy. Stopping too early leaves it thin and weak, while reducing too far makes it overly salty and sticky once seasoned.

“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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