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Gravy for Boiled Meat

A simple gravy made from the drippings of boiled meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Gravy for Boiled Meat

Ingredients

Directions

Collect the drippings

  1. Collect the parings and trimmings from the boiled meat.

  2. Set a dish under the meat to catch the drippings as it cools.

  3. Allow the fat to settle on the surface of the drippings.

Finish and serve

  1. Remove the fat when ready to serve.

  2. Warm the collected gravy and pour it into the dish with the meat.

  3. If using, pierce the inferior part of the joint with a sharp skewer.

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

Parings and trimmings from boiled meat
Adds concentrated meat flavour and body to the gravy.
Meat boiling liquid
Provides moisture and savoury flavour, thinning the gravy to a pourable consistency.

The step that matters

Remove the fat when ready to serve. Fat rises and collects on the surface of the drippings as they cool. Leaving it in makes the gravy greasy, so it should be skimmed off after it has settled.

“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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