To Make Gravy for Roast Meat

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

gravy base

any bones, scraps of cold meat, or trimmings of the joint ↝ Pork, bones [Pork]
a half pint of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little burnt sugar

dripping

the dripping from it

Instructions (7)

Put bones, scraps of cold meat, or trimmings of the joint in a half pint of water with a little salt and half an onion.
Let them stew all the time the meat is roasting.
Colour with a little burnt sugar.
When the meat is done, pour the dripping from it carefully into a basin, leaving the gravy at the bottom of the tin.
Strain the gravy you have made to this.
Let it boil.
Pour round (not over) the meat.

Original Text

To Make Gravy for Roast Meat.—Take any bones, scraps of cold meat, or trimmings of the joint, put them in a half pint of water with a little salt and half an onion, let them stew all the time the meat is roasting : colour with a little burnt sugar. When the meat is done pour the dripping from it carefully into a basin, leaving the gravy at the bottom of the tin; strain the gravy you have made to this, let it boil, and pour round (not over) the

Notes

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