Gravy for Roast Beef

Ingredients

• one pint of hot water or stock
• four tahlespoonfuls of the hot fat
• two heaping tahlespoonfuls of dry flour
• Season with salt
• and pepper

Method

1. 1

   Put the meat on a plate and keep it hot while making the gravy.

2. 2

   Pour off the fat from the dripping-pan, then add hot water or stock to the pan and scrape off the sediment.

3. 3

   Heat the liquid in a saucepan.

4. 4

   In a frying-pan, heat the hot fat and stir in the flour until browned.

5. 5

   Gradually add the hot liquid, stirring as it thickens.

6. 6

   Simmer for five minutes and strain if not smooth.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 132. The excerpt below is the record exactly as published.

Gravy for Roast Beef — When the meat is done, put it on a plate, and keep it hot while making the gravy. Hold the corner of the dripping-pan over a bowl ; let the liquid in the pan settle ; then pour off all the fat and save it. 222 The Boston Cook Booh When no water is used in baking and the oven is ver}^ hot, this liquid will be the fat from the meat. The brown flour will settle, and some will adhere to the pan. Pour one pint of hot water or stock into the pan, and scrape off all the sedi- ment. Pour this water into a saucepan from which it may be poured easily, and place it on the stove to heat. Put four tahlespoonfuls of the hot fat into a small frying-pan, and when browned stir in two heaping tahlespoonfuls of dry flour^ or enough to absorb all the fat. Stir until the flour is brown and well mixed ; then add the hot liquid grad- ually, and stir as it thickens. Season with salt and pepper

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