Gravy
From Foods, their selection and preparation, 1935
Gravy enhances the flavor of meat dishes.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 183. The excerpt below is the record exactly as published.
Gravy or a meat sauce is an essential part of any braised meat dish or stew. The drippings or broth contain much of the meat flavor and soluble food nutrients. By making gravy and serving it [204] Ways for Chopped Meat • ( Upper left) Ham¬ burgers may be plain, wrapped in bacon, or broiled on onion slices. ( Upper right) Seasoned ground meat is broiled on toast or rolls, served plain or with barbecue sauce. ( Lower right) a well-made beef loaf is a company dish, sliced hot or cold with the meat, one conserves both flavor and nutrients, and may add other seasonings. Gravy or sauce may accompany meat cooked by any of the other methods. While it is not so essential as with braised or stewed meat, it does extend the meat flavor, since even with dry-heat cooking there are some drippings. If there is excess fat in the drippings, it should be drained off, strained, and stored for future use. For gravy approximately 2 tablespoons of fat and 2 of flour are used for each cup of liquid
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