Gravy for Roast Meats
From The paper-bag cookery manual, 1911
When the joint is cut, some of its juice will run out and improve the gravy.
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
Gravy for Roast Meats. Pour any fat found in the bag whilst warm into a basin, which keep for future use. Put a little hot water or stock into a basin containing the liquor from the roast meat, stand it in the hot oven, and add a little “ Bisto ” or gravy salt. This will colour the gravy. Season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.