Gravy for Roasting Beef or Mutton

Ingredients

• all the contents of the dripping pan
• some browned flour
• a bit of butter
• some pepper

Method

1. 1

   Pour off drippings half an hour before dinner, remove fat, and add liquid back to the pan.

2. 2

   Stir in wet browned flour when the gravy boils.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 15. The excerpt below is the record exactly as published.

all the contents of the dripping pan, and set it away in a cold place. Remove all the fat from the top, and put the liquid that remains at the bottom into the pan. Wet some browned flour smooth, and when you take out the meat, set the pan on the top of the stove. The gravy will immediately boil, and the wet flour must then be stirred in. It will boil away fast, therefore see that it does not stand too long. Gravy for poultry is made by boiling the giblets (necks, gizzards, hearts, and livers) by themselves in five or sis gills of water. Skim them carefully. After an hour, or hour and a half, take them out, and pour the water into the dripping pan. Mash, or chop the liver fine, and when you make the gravy, add this, and a bit of butter, some pepper

Cook this with the app: pantry check, scaling, and the assistant.