Gravy for Roast Beef, Roast Mutton, or Lamb

Ingredients

• all but 4 tbs. of fat from the pan
• 4 tbs. flour
• 2 c. boiling water

Method

1. 1

   Pour all but 4 tablespoons of fat from the pan in which meat was roasted.

2. 2

   Put the pan over the fire, add slowly 4 tablespoons flour, mixing it with the fat, and stir it until the mixture is well browned and smooth.

3. 3

   Add gradually 2 cups boiling water, pressing out the lumps and boil it five minutes, stirring it constantly; strain it and season it to taste.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 35. The excerpt below is the record exactly as published.

RAVY, FOR ROAST BEEF, ROAST MUTTON, OR LAMB When a meat roast is baking, some of the juice and fat collects in the roasting pan. To make use of these nutritious sub- stances which are of excellent flavor, house- keepers add milk or water and flour to dilute them somewhat and prepare various sauces or gravies. When a roast is not over fat, the plain pan gravy slightly di- luted makes an excellent sauce. When roasts are very fat, an overrich gravy may be avoided by letting the pan gravy cool until some of the fat can be removed from the top. ROAST BEEF GRAVY Pour all but 4 tbs. of fat from the pan in which meat was roasted. Put the pan over the fire, add slowly 4 tbs. flour, mixing it with the fat, and stir it until the mixture is well browned and smooth. Add gradually 2 c. boiling water

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