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📝 Description
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75
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🥘 Ingredients
Gravy, salt.
👨🍳 Method
Put a common dish with a small quantity of salt in it under the meat, about a quarter of an hour before it is removed from the fire. When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served. SAUCES AND GRAVIES IN THE MIDDLE AGES.--Neither poultry, butcher's meat, nor roast game were eaten dry in the middle ages, any more than fried fish is now. Different sauces, each having its own peculiar flavour, were served with all these dishes, and even with the various _parts_ of each animal. Strange and grotesque sauces, as, for example, "eggs cooked on the spit," "butter fried and roasted," were invented by the cooks of those days; but these preparations had hardly any other merit than that of being surprising and difficult to make. A QUICKLY-MADE GRAVY.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's "Quickly-Made Gravy" this week, and I must say, it was a delightful trip down memory lane. I found the technique surprisingly straightforward, even with my old-school preferences. The most delightful surprise was the depth of flavor achieved simply by allowing the meat's natural juices to meld with a touch of salt. No need for fancy reductions or elaborate stocks here. This recipe is a treasure for the weeknight cook who appreciates simplicity and doesn't want to spend hours slaving over a hot stove. The result is a gravy that's rustic and unpretentious, perfect for those who value tradition and hearty flavors. It's a reminder that sometimes, the most effective methods are the simplest ones. I'll be keeping this one in my repertoire for those evenings when I want a classic, no-nonsense gravy to accompany my roast.
