Gravy for Roast Meats
From The home science cook book, 1902
Easier than making gravy in the dripping pan.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 31. The excerpt below is the record exactly as published.
Gravy for Roast Meats. Gravy for roast meats is made in the same manner as the standard sauce. If water has not been added during the process of roasting, the liquid in the pan when the meat is taken up consists of fat with a browned sediment. When a roast has been rubbed with flour, some of it is washed off by basting and settles with the juices under the fat. After the fat is drained off, a few spoonfuls of gravy may be made by the addition of a little water and no more thickening. Usually, however, more gravy is wanted. In that case after removing the bulk of the fat put a pint of hot water in the pan and let it stand on top of the stove for a few moments to soften any dried juices which may adhere ; then scrape off every bit, for this is the stock for the gravy. Put one-fourth cup of the warm fat in a saucepan, cook with it an equal amount of flour, and gradually add the stock, and season with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.