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Gravy for Roast Meat

Name: Gravy for Roast Meat
Yield: 4 servings
Ingredients: When the meat is cooked put it on a hot dish, and pour the dripping into a jar.; Pour about a gill of hot stock or water into the dripping-pan; scraping the brown particles off which adhere to the pan

From Tried favourites cookery book, 1909

Serves 4

If the roast has been sprinkled with flour hour before finishing, gravy is much richer in colour.

Presented as published in 1909. 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

0Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.2 mg

Potassium0.1 mg

Calcium0.2 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water7.4 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 82. The excerpt below is the record exactly as published.

Gravy for Roast Meat. When the meat is cooked put it on a hot dish, and pour the dripping into a jar. Pour about a gill of hot stock or water into the dripping-pan, scraping the brown particles off which adhere to the pan

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