Gravy for Roast Meat
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Gravy
- salt
Instructions
- 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.