Gravy for Roast Meat
Ingredients
Directions
Make the gravy
After cooking the meat, place it on a hot dish and pour the drippings into a jar.
Add ½ cup of hot stock or water to the drippings in the pan, scraping up the brown bits.
Serve
Strain the mixture and pour it around the meat.
Do not sprinkle salt on the meat, as it will make the meat dry and indigestible.
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
- Drippings from roast meat
- Carries the meat's browned flavour and fat into the gravy.
- Hot stock or water
- Loosens the browned bits from the pan and thins the drippings into a pourable gravy.
The step that matters
Scraping up the brown bits. The browned residue stuck to the pan carries much of the roasted flavour. Adding hot liquid and scraping dissolves it into the gravy, so skipping this step leaves the sauce tasting flat.
“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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