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Gravy for Roast Meat
From Cassell's dictionary of cookery, 1892
Serves 4
When a larger quantity of gravy is required, collect trimmings and hard brown uneatable pieces of roasted and broiled meat or poultry, cover with boiling water, boil and strain for better gravy.
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.5 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium308 mg
Potassium2.1 mg
Calcium4.9 mg
Iron0.5 mg
Magnesium0.5 mg
Phosphorus1 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)0.1 mg
Folate2 mcg
Choline0.2 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 642. The excerpt below is the record exactly as published.
Gravy for Roast Meat.— Alxjut twenty minutes before the joint is taken from the fire, put a common dish imdrr it, and pour slowly and gradually over the brown parts of the meat two or three tablo-six)onfids of boiling water, in which half a tea-spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.