Gravy for Roasted Meats
From The exhibition cookery book, 1900
For beef, lamb, mutton, pork, and veal.
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 The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.
GRAVY FOR ROASTED MEATS (such as Beef, Lamb, Mutton, Pork and Veal) Pour the fat from the pan, leaving all the sediment you can retain. Dissolve from one to two tablespoonfuls of Bovril in 1 pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.