Gravy for Roast

Ingredients

• all but 2 tablespoons of the fat
• 3 tablespoons flour
• 1 1/2 boiling water
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon vinegar
• 1 teaspoon Brand’s Ai Sauce or Worcestershire Sauce

Method

1. 1

   Remove roast from pan and leave 2 tablespoons of the fat.

2. 2

   Add flour and boiling water; stir well.

3. 3

   Then add salt, dry mustard, vinegar, and Worcestershire Sauce, mixing until smooth.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 23. The excerpt below is the record exactly as published.

all but 2 tablespoons of the fat ; add 3 tablespoons flour and 1 y2 boiling water; stir well and add Y tea¬ spoon salt, 1 teaspoon dry mustard, 1 teaspoon vine¬ gar and 1 teaspoon Brand’s Ai Sauce or Worcester¬ shire Sauce mixed together and stir till smooth. RECIPES 69 641 — Veal Leg. Bone should be removed from leg at market. Wind a piece of cotton twine around the leg to hold it together while cooking. Wipe, sprinkle with salt and pepper. Place in pan and sprinkle well with flour allowing surplus flour to fall into pan. A good flavor is given the meat by placing strips of fat salt pork on it. Roast for 3 or 4 hrs. in moderate oven. Melt Yz cup of butter in ^2 cup boiling water and spoon this over the meat every 15 min. until used up, then spoon the fat in the pan over it every 15 min. Make a brown gravy as directed for Leg of Lamb Roast (Recipe No. 633). 642 — Veal Loin. Cook as directed for Veal Leg (Recipe No. 641). y 643 — Chicken Pie. Make pastry as directed in Recipe No. 107. Dress, clean and cut up 2 fowls or chickens as directed in Recipes Nos. 621 and 622. Put cut up pieces in large saucepan, cover with boiling water, add Yi onion and cook slowly until tender. This will re¬ quire about i*4 hrs. After the first 45 min. add *4 tablespoon salt and *4 teaspoon pepper. Remove chicken when tender and pour the liquid in the pot through a strainer into a smaller saucepan. Skim the fat off the top and boil vigorously until the quantity is reduced to about 4 cups. Thicken this with ^2 cup flour diluted with enough cold water to pour. Place a cup or a tumbler bottom up in the center of a baking dish to support the center of the crust of 7o THE GALLEY GUIDE the pie. Place the pieces of chicken around it after the bones have been removed. Pour the gravy over the chicken. Cover with pie crust. Wet the edge of the pie crust and press it with a fork all the way round on the edge of the baking dish. Make several cuts in the top of the crust to allow steam to escape. Bake in a moderate oven until crust has risen and is brown. When cut for serving lift up the edge of the cup or glass with the point of a fork. The gravy will be found trapped under it. 644 — Beef Stew. Cut 2 lb. beef (usually shoulder) in pieces for serving, cover with 2 qt. boiling water and let sim¬ mer for 2 hr. Then add the following vegetables cut up fine : 1 onion, 1 carrot, 1 turnip, 3 potatoes, 1 cup canned tomatoes. Also add 2]/2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.