Gravy for roast Meat (No. 326)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
0.5 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (20)
  1. For most joints, use trimmings to make half a pint of plain gravy.
  2. Colour the gravy with a few drops of No. 322.
  3. For joints that do not afford sufficient trimmings: about half an hour before the meat is done, mix a salt-spoonful of salt with a full quarter pint of boiling water.
  4. Drop this mixture by degrees on the brown parts of the joint.
  5. Set a dish under to catch the drippings (the meat will soon brown again).
  6. Set the drippings aside.
  7. As the drippings cool, the fat will float on the surface.
  8. When the meat is ready, carefully remove the fat from the drippings.
  9. Warm up the gravy and pour it into the dish.
Common Method
  1. When the meat is in the dish intended for serving, mix half a tea-spoonful of salt in a quarter pint of boiling water.
  2. Drop some of this mixture over the corners and underside of the meat.
  3. Pour the rest of the mixture through the hole the spit came out of.
  4. Some pierce the inferior parts of the joints with a sharp skewer.
Good Browning Receipt
  1. Save the brown bits of roast meat or broiled.
  2. Cut these bits small and put them into a basin.
  3. Cover them with boiling water and put them away until the next day.
  4. Put the mixture into a saucepan and let it boil for two or three minutes.
  5. Strain it through a sieve into a basin and put it away for use.
  6. To make gravy for roast meat: put two table-spoonfuls of the browning into half a pint of boiling water with a little salt.
  7. To make gravy for roasted veal: put three table-spoonfuls of the browning into half a pint of thin melted butter.
Original Text
Gravy for roast Meat.—(No. 326.) Most joints will afford sufficient trimmings, &c. to make half a pint of plain gravy, which you may colour with a few drops of No. 322: for those that do not, about half an hour before you think the meat will be done, mix a salt-spoonful of salt, with a full quarter pint of boiling water; drop this by degrees on the brown parts of the joint; set a dish under to catch it (the meat will soon brown again); set it by; as it cools, the fat will float on the surface; when the meat is ready, carefully remove the fat, and warm up the gravy, and pour it into the dish. The common method is, when the meat is in the dish you intend to send it up in, to mix half a tea-spoonful of salt in a quarter pint of boiling water, and to drop some of this over the corners and underside of the meat, and to pour the rest through the hole the spit came out of: some pierce the inferior parts of the joints with a sharp skewer. The following receipt was given us by a very good cook: You may make good browning for roast meat and poultry, by saving the brown bits of roast meat or broiled; cut them small, put them into a basin, cover them with boiling water, and put them away till next day; then put it into a saucepan, let it boil two or three minutes, strain it through a sieve into a basin, and put it away for use. When you want gravy for roast meat, put two table-spoonfuls into half a pint of boiling water with a little salt: if for roasted veal, put three table-spoonfuls into half a pint of thin melted butter. N.B. The gravy which comes down in the dish, the cook (if she is a good housewife) will preserve to enrich hashes or little made dishes, &c. Obs. Some culinary professors, who think nothing can be excellent that is not extravagant, call this “Scots’ gravy;” not, I believe, intending it, as it certainly is, a compliment to the laudable and rational frugality of that intelligent and sober-minded people. N.B. This gravy should be brought to table in a sauce-[249]boat; preserve the intrinsic gravy which flows from the meat in the Argyll.
Notes
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