Name: Gravy for Boiled Meat
Ingredients: ½ teaspoon coarse sea salt; ¼ pint boiling water; trimmings from boiled meat; ¼ to ½ pint of the liquor from boiled meat

Gravy for Boiled Meat

Ingredients

½ teaspoon coarse sea salt
¼ pint boiling water
trimmings from boiled meat
¼ to ½ pint of the liquor from boiled meat

Directions

Season the meat

Mix the salt in boiling water.
Drop some of the mixture over the corners and underside of the meat.
Pour the rest through the hole where the spit came out.
Pierce the inferior parts of the joint with a sharp skewer.

Make the gravy

Use parings and trimmings to make gravy or add the liquor from boiled meat.

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

Coarse sea salt: Seasons the meat and adds savour to the salted liquid.
Trimmings from boiled meat: Provides meaty flavour and the base for the gravy.
Liquor from boiled meat: Supplies moisture and concentrated meat flavour to 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.