Gravy for Roast Meat

Ingredients

• two or three table-spoonfuls of boiling water
• half a teaspoonful of salt
• the trimmings and hard, brown, uneatable pieces of roasted and broiled meat

Method

1. 1

   Pour boiling water over the meat, let it drop into a dish, skim off fat, boil, and serve in a tureen.

2. 2

   Use trimmings boiled and strained for more gravy.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 221. The excerpt below is the record exactly as published.

Gravy for Roast Meat. — About twenty minutes before the joint is taken from the oven put a common dish under it, and pour slowly and gradually over the brown parts of the meat two or three table-spoonfuls of boiling water, in which half a tea- spoonful of salt has been dissolved. When it has all dropped into the dish, set it aside, carefully skim off the fat as it rises to the surface, let it boil, and serve in a tureen. When a larger quantity of gravy is required, there is in ordinary households no neces- sity to purchase gravy-beef in order to obtain it. The trimmings and hard, 13 brown, uneatable pieces of roasted and broiled meat or poultry should be put into a jar and covered with boiling water. The next day they should be boiled and strained, and will then be ready for use. The brown liquid thus obtained will be much better than water to put under the joint. Gravy, Sage and Onion. — Prepare a little more sage and onion stuffing than is required, and rub a portion of it through a sieve. Mix with the pulp as much good stock as will make the requisite quantity of gravy, add a spoonful of Worcestershire sauce, let all boil up once, and serve. Gravy, Seasoning for. — Put I ozs. of white pepper into a mortar, with Yz oz. of mace, I oz. of nutmeg, two drachms of cayenne, a drachm of ginger, and a drachm of cassia. Pound, and mix thoroughly. Put the powder into a small bottle, and keep it closely corked, or the strength and flavor will escape. A pinch of this powder will season half a pint of gravy. Gravy Soup. See Soups. Gravy, White (for fish). — Take 1 lb. of any common fish, cut it into small pieces, and put these into a saucepan with two pints of water, a small bunch of savory herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a teaspoonful of salt

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