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Gravy for Roasted Meat
From The household cook book, 1902
Serves 4
Gravy should be kept hot until served.
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 household cook book (1902) by Smiley, James B[ethuel],, page 93. The excerpt below is the record exactly as published.
Gravy for roasted meat is made by adding water to the drippings pan in which the meat is roasted; the juices of the meat which liav(^ 126 MEATS dried and browned on the sides of the dripping-pan, should be thor- oughly stirred down into the pan with a spoon, as this gives color and flavor to the gravy; the surplus fat must be dipped off, but a small i^ortion left in gives the needed fat and richness to the gravy without the addition of butter, and will be thoroughly blended through it by the addition of the thickening. The thickening is made by mixing flour or corn^starch
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