Gravy for Roast Meat
From The school kitchen textbook, 1915
Presented as published in 1915. 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 The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 114. The excerpt below is the record exactly as published.
Gravy for Roast Meat To make it in the pan, pour off nearly all the fat. Put the pan on the stove and add dry flour until the fat is all absorbed. Then add hot water or hot stock
Cook this with the app: pantry check, scaling, and the assistant.