dried and browned on the sides of the dripping-pan, should be thor-
oughly stirred down into the pan with a spoon, as this gives color
and flavor to the gravy; the surplus fat must be dipped off, but a
small i^ortion left in gives the needed fat and richness to the gravy
without the addition of butter, and will be thoroughly blended
through it by the addition of the thickening. The thickening is
made by mixing flour or corn^starch✪ Gravy for Roasted Meat with a little cold water, and
stirring it into the boiling contents of the drij)ping=pan, which is
placed on the top of the stove or ran^e, immediately upon taking up
the roast. Most cooks of the present day use corn-starch, which
cooks free from lumps; others prefer the flavor of flour thickening,
even if it necessitates the straining of the gravy; browned flour, or
browned flour and butter, called brown roux, or white roux, which is
raw flour and butter already mixed, is used by professional cooks.
Gravies should be kept hot in a sauce^pan, after straining, until sent
to the table for a cold gravy is an abomination.
Gravy for meat fried in a frying-pan is made in the same way,
by adding a little hot water to the pan after the meat is taken up,
then thickening it as above; there is usually no surplus fat when
meat is cooked in a frying=pan, as only enough fat is used to keep
the meat from sticking to the pan.
Gravy for boiled meat is made by dipping the required quantity
of broth from the top of the iDot, together with a portion of the fat,
then thicken and season as for other gravies. A spoonful of any one
of the various meat sauces may be added to gravies for seasoning if
preferred.
Do not spoil gravies with high seasoning of any kind, for the
best gravy is that in which the flavor of the meat is best retained.
The English method of making gravy with meat=liquor or soup=stock
is as follows: When roasting beef, mutton, lamb or pork, pour oflP
into a dish, ^ hour before dinner time, all the contents of the drip-
ping=pan, and set them away in a cool place; then put into the pan
1 or 2 cups of the meat liquor or stock; if you have cold gravy or
drippings of a previous day, take off all the fat from the top, and put
the liquid which is left, into the pan. Wet some browned flour
smooth, and when you take up the meat, set the dripping=pan on top
of the stove; the gravy will at once boil up, and the wet flour must
then be stirred in. Do not let it stand too long, as it will boil away
fast.
With veal and venison, there is but little fat, and that is not
gross, and so the gravy is made differently. When the meat is first
BEEF 127
put to roast, put some meat-liquor or stock in the dripping-pan, and
add a little more as it boils away. When the meat is done, set the
dripping=pan on the stove, and, having stirred in the wet flour as
before, add a piece of butter ^ the size of an egg, and stir until it is
all melted or it will make the gravy oily.
For poultry, the gravy is made by boiling the giblets by them-
selves in a little water; skim it carefully, as a good deal of scum will
rise. After 1 or 1^ hours, take them out and pour the water into the
dripping==pan; mash or chop the liver fine, and when you make the
gravy, add this and a bit of butter, some pepper, the wet flour, and,
if you choose, a little sweet marjoram. ✪ Browned Flour
Page 94 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
dried and browned on the sides of the dripping-pan, should be thoroughly stirred down into the pan with a spoon, as this gives color and flavor to the gravy; the surplus fat must be dipped off, but a small i^ortion left in gives the needed fat and richness to the gravy without the addition of butter, and will be thoroughly blended through it by the addition of the thickening. The thickening is made by mixing flour or corn^starch with a little cold water, and stirring it into the boiling contents of the drij)ping=pan, which is placed on the top of the stove or ran^e, immediately upon taking up the roast. Most cooks of the present day use corn-starch, which cooks free from lumps; others prefer the flavor of flour thickening, even if it necessitates the straining of the gravy; browned flour, or browned flour and butter, called brown roux, or white roux, which is raw flour and butter already mixed, is used by professional cooks. Gravies should be kept hot in a sauce^pan, after straining, until sent to the table for a cold gravy is an abomination.
Gravy for meat fried in a frying-pan is made in the same way, by adding a little hot water to the pan after the meat is taken up, then thickening it as above; there is usually no surplus fat when meat is cooked in a frying=pan, as only enough fat is used to keep the meat from sticking to the pan.
Gravy for boiled meat is made by dipping the required quantity of broth from the top of the iDot, together with a portion of the fat, then thicken and season as for other gravies. A spoonful of any one of the various meat sauces may be added to gravies for seasoning if preferred.
Do not spoil gravies with high seasoning of any kind, for the best gravy is that in which the flavor of the meat is best retained. The English method of making gravy with meat=liquor or soup=stock is as follows: When roasting beef, mutton, lamb or pork, pour oflP into a dish, ^ hour before dinner time, all the contents of the dripping=pan, and set them away in a cool place; then put into the pan 1 or 2 cups of the meat liquor or stock; if you have cold gravy or drippings of a previous day, take off all the fat from the top, and put the liquid which is left, into the pan. Wet some browned flour smooth, and when you take up the meat, set the dripping=pan on top of the stove; the gravy will at once boil up, and the wet flour must then be stirred in. Do not let it stand too long, as it will boil away fast.
With veal and venison, there is but little fat, and that is not gross, and so the gravy is made differently. When the meat is first
put to roast, put some meat-liquor or stock in the dripping-pan, and add a little more as it boils away. When the meat is done, set the dripping=pan on the stove, and, having stirred in the wet flour as before, add a piece of butter ^ the size of an egg, and stir until it is all melted or it will make the gravy oily.
For poultry, the gravy is made by boiling the giblets by themselves in a little water; skim it carefully, as a good deal of scum will rise. After 1 or 1^ hours, take them out and pour the water into the dripping==pan; mash or chop the liver fine, and when you make the gravy, add this and a bit of butter, some pepper, the wet flour, and, if you choose, a little sweet marjoram.
Records on this page
Gravy for Roasted MeatBrowned FlourGravy for Fried MeatGravy for Boiled MeatBeef or Veal Cheese