Gravy for Roast Meat

Ingredients

• 1 dessert-spoonful of fine flour or cornflour
• ½ pint of water or stock
• salt to taste

Method

1. 1

   Pour away most fat from the roasting pan, leaving about 1 dessert-spoonful.

2. 2

   Mix in flour over heat until smooth and brown.

3. 3

   Add water or stock, stir until boiling, simmer for a few minutes, skim, season to taste, and strain before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 326. The excerpt below is the record exactly as published.

Gravy for Roast Meat Clear Gravy. — For all simple roasts a clear unthickened gravy is the best. Pour away the fat from the roasting-pan and reserve it for future use. Add a small quantity of boiling water to the pan, and with an iron spoon rub down any glaze or meat juice which adheres to the sides. Boil two or three minutes, add salt to taste, and remove any grease from the surface with kitchen paper. Strain a little of the gravy round the joint, and serve the remainder in a sauce-boat. It is awkward for the carver if the dish is made too full. 208 COOKERY FOR EVERY HOUSEHOLD If a larger quantity of gravy is required, a little stock may be necessary, but any with a strong pronounced flavour of vegetables should be avoided. The pure juice of the meat is always the best gravy. Colouring matter should never be used. Thickened Gravy. — Sometimes a thickened gravy is required. For roast game, poultry, rabbit, veal, &c., it is generally preferred. Pom away most of the fat from the roasting-pan, leaving only about 1 dessert-spoonful. Add to this 1 dessert-spoonful of fine flour or cornflour, and mix it in over the fire until smooth and brown. Now draw the pan to the side of the fire and pour in £ pint of water or stock,

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