Ened Gravy
Ingredients
Directions
Thicken the gravy
In a bowl, mix 1 to 2 tablespoons of flour with 1 cup of gravy until smooth.
Pour the mixture back into a stew pan with the remaining gravy and stir quickly.
Heat the gravy by the side of the fire for 30 minutes, stirring occasionally.
Adjust and check
Check the color; it should be neither too pale nor too dark.
If too thick, add a spoonful or two of broth or water to thin it out.
If not thick enough, let it stew longer or add a bit of glaze or portable soup.
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
- Flour
- Thickens the gravy as its starch swells in the hot liquid.
- Gravy
- Forms the base liquid that the flour thickens and that gives the dish its flavor.
The step that matters
Stirring the flour mixture smoothly before it goes back into the pan. Flour clumps if it hits hot liquid unmixed, and lumps are hard to remove later. Mixing it into a smooth slurry first lets the starch disperse evenly so the gravy thickens uniformly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.