The Bride’s Cookery Primer
How to Make the Christmas Gravies
THE art of making meat gravy, that is, a smooth, velvety, rich brown gravy is indeed an art, and in nothing does the talent of a real cook more display itself. And yet, it is quite as simple to prepare as the less pleasing variety, and its secrets can be mastered by each and every housewife.
No meat gravy can be perfection unless the roast itself has been rightly prepared and rightly cooked. The Department of Cookery has proved beyond a doubt that the best way of roasting meats is the temperature way, that is, with the aid of an oven thermometer. Complete directions for accomplishing this method are given in our bulletin, “Cooking by Temperature.” However, there are a few general rules for roasting meats which have a direct bearing upon success in making gravies. Grease the rack in the roasting pan. Place the meat, which has been wiped with a damp cloth, on the rack, and sprinkle generously with flour, then very lightly with salt and pepper. Do not add any water! With pork and lamb there is generally sufficient fat on the meat to act as a self-basting fluid. However, if the roast is extremely lean, lard the surface as directed on page 57. Many a cook unknowingly spoils her roast as well as her gravy by adding water during the roasting process. So we particularly stress this one point—do not add any water!
When the roast is done, remove it to a serving platter and place in the warming oven. Likewise remove the rack from the bottom of the roasting pan in preparation for the gravy making. Here in the INSTITUTE, we always prefer to make the gravy right in the roasting pan itself, for in this way we do not lose even the slightest bit of the delicious juices and valuable coloring which have been extracted during the roasting process. Judge the amount of gravy you desire to make, and pour off the excess fat. Four tablespoonfuls of fat are generally sufficient for one and one-half cupfuls of gravy. Place the roasting pan over the heat with the desired amount of fat in it. Sprinkle flour over the hot fat in the pan, allowing four tablespoonfuls of flour to the four tablespoonfuls of fat. Stir the flour into the fat lightly and quickly until it has taken on a rich, brown hue—it is the browned flour which gives color to the gravy, so great care must be taken at this point. After the flour is thoroughly browned, add very gradually, stirring constantly, one and one-half cupfuls of cold water, having the gravy smooth and creamy each time before adding more of the water. Bring the gravy to the boiling point, stirring all the time, and then season with salt and pepper, the amount depending upon the seasonings used in dredging the meat for roasting. If you have stirred the gravy conscientiously, it will be as smooth and delicate as you can possibly desire, and no straining will be necessary. But it will do no harm to pass the gravy through a fine strainer. A few drops of kitchen bouquet or caramel added to the gravy enhance its flavor and round out that rich, brown hue so much desired.
[Captions:]
In making gravy remove the meat and rack and place the roasting pan over the heat with the desired amount of fat in it
Sprinkle the flour into the fat, cook to a rich, brown hue, and add the cold water, stirring constantly. Season to taste.