GRA′VY

The juice or liquid matter that drains from dre ed meat after it is placed on the dish for serving. The common practice among cooks is to pour a spoonful or two of boiling water or broth over the joint, to increase the quantity. The natural gravy that oozes from the meat after it is cut is the richest and most wholesome. Made gravies are prepared by adding spice and flavouring to the foregoing, or to strong meat soup. The gravy for roast meat is usually made by sprinkling a little salt on the joint after it is placed in the dish, and then pouring some boiling water over it; this washes off some of the brown, and makes a coloured liquid in the dish. Another method for making gravy for roast meat is the following:—Take any bones, scraps of cold meat, or trimmings of the joint, put them in a half pint of water, with a little salt and half an onion, let them stew all the time the meat is roasting; colour with a little burnt sugar. When the meat is done, pour the dripping from it carefully into a basin, leaving the gravy at the bottom of the tin; strain the gravy you have made into this, let it boil, and pour round (not over) the meat. If the gravy is liked thick, put a de ert-spoonful of flour, mixed into a smooth paste, with two of cold water, into the saucepan five minutes before you strain it. See Sauce .