Gravy for Roast Meat
From Liverpool School of Cookery recipe book, 1900
Ensure the meat is well basted while cooking for best results.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 3. The excerpt below is the record exactly as published.
GRAVY FOR ROAST MEAT. To make gravy successfully from the brown sediment found in the dripping tin under roast meat, it is essential that the meat should have been well basted while cooking. After removing the joint, carefully pour off all the fat, add a little stock or water to the sediment, and with an iron spoon scrape off all the browned meat juices that adhere to the tin. Add stock or water to make up the required quantity. About | pint gravy will be needed for a small joint. If necessary, use a little caramel browning, and if water has been used instead of stock, a little Liebig’s Extract
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