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Gravy for Roast Meat

A simple gravy made from roast meat trimmings, salt, water, and optional browning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gravy for Roast Meat

Ingredients

Directions

  1. Collect trimmings from the roast meat.

  2. Mix ¼ teaspoon salt with ½ cup boiling water and gradually add the saltwater to the trimmings.

  3. Add a few drops of browning to color the gravy, if desired.

  4. Cook for about 30 minutes before the meat is done.

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

Trimmings from roast meat
Provide the meat drippings and browned bits that give the gravy its base flavor.

“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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