Roasted Beef Gravy
From Left overs, 1898
Improves with a little tomato added to the stock.
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.
Roasted beef gravy, which really should be a sauce, is improved by adding a little tomato to the stock before adding it to the fat and flour. In roasting meats, we do not use butter for the sauce ; there is always suflicient fat in the bottom of the pan. Pour from the pan all but one or two tablespoonfuls of fat (the amount required) and add to that the flour. A rounding tablespoon- ful of butter to which we refer weighs an ounce ; of liquid fat, as in the pan, you must allow two even tablespoonfuls to the ounce ; so, if you are going to make a half pint of sauce take out all but two tablespoonfuls of fat; add one table- spoonful of flour and then the half pint of water or stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.