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Gravy for Roast Meat
From Cassell's dictionary of cookery, 1892
Serves 1
For a joint of about ten pounds.
Presented as published in 1892. 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
Nutrition per serving
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1576. The excerpt below is the record exactly as published.
a small-sized cupful of boiling water with a little salt in it into your dripping-pan, and with this water and your basting-ladle rub all the baked brown gravy off the pan — for nearly all the real gravy which drops from the meat wiU be baked to the dripping-pan. When you have rubbed and washed all the brown oft" the pan, mix it well together, and strain it through a iine hair sieve into a butter saucepan, simmer it gently over the fire till it is quite hot but not to boil, pour it over the meat, and serve it up. You will find it a good nice brown gravy, better than is frequently made with half a pound of gravy-beef. — liend. Roast Meat, Gravy for (another way). — See Gravy for Roast Meat
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