Gravy for Sirloin of Beef
Ingredients
Directions
Collect the fat
Place a large tin vessel (dripping-pan) under the roast to catch the fat.
Carefully pour off the fat into a basin, leaving the sediment at the bottom.
Make the gravy
Pour ½ pint of boiling water into the dripping-pan and stir to dissolve the dried gravy.
Strain the mixture through a fine strainer over the meat.
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
- Dripping
- Carries the roast's meaty flavour and gives the gravy richness and a glossy body.
- Boiling water
- Dissolves the dried gravy and forms the liquid base of the sauce.
The step that matters
Carefully pour off the fat, leaving the sediment. Sediment and browned residue at the bottom of the pan can make the gravy gritty or bitter. Pouring slowly keeps the clear fat separate from these solids.
“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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