Gravy for Roast Meat is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic gravy made from a meat stock base that's used to baste the meat as it's cooking and which is served to accompany the meat. The full recipe is presented here and I hope you enjoy this classic British version of: Gravy for Roast Meat.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
GRAVY FOR ROAST MEAT.
433. INGREDIENTS.—Gravy, salt.
Mode.—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.
Roast the joint in the usual way, on a rack in the oven. Baste with the meat stock as it's cooking.
About 15 minutes before the roast is due to be done, place a small dish with a little salt in it beneath the meat. Continue basting and roasting until the dish is full.
Remove the dish from beneath the meat and skim any fat from the surface. When ready to serve, pour the gravy into the dish from which the beef is to be carved.
