Skip to main content
Main

Gravy, Plain, for Joints

A simple gravy made by collecting fat from a roasting tin and clarifying it with water or stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Gravy, Plain, for Joints

Ingredients

Directions

Prepare the pan

  1. Carefully pour the fat from the roasting tin.

  2. Rinse the tin with boiling water or stock, scraping to remove all concentrated gravy.

  3. Stir until the liquid is uniform in color.

Make the gravy

  1. Pour into a small saucepan, add salt, and reheat without boiling.

  2. Strain the gravy through a pointed strainer over the meat.

  3. Dredge flour in the tin, brown it.

  4. Add water and boil.

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

Fat from the roasting tin
Carries the roasted flavour and adds richness and body to the gravy.
Flour
Thickens the liquid as it cooks, giving the gravy body.
Boiling water or stock from bones
Forms the liquid base of the gravy and dissolves the browned bits from the tin.

The step that matters

Reheat without boiling. Gently reheating keeps the gravy smooth and prevents the flour or fat from separating or becoming grainy. Boiling can also break down the thickened texture.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes