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Gravy for Roast Meat

About twenty minutes before the joint is taken from the fire, put a common dish under it, and pour slowly and gradually over the brown parts of the meat two or three table-spoonfuls of boiling water, in which half a tea-spoonful of salt has been dissolved. When it has all dropped into the dish, set it aside, carefully skim off the fat as it rises to the surface, for it is very disagreeable to have bubbles of fat on the top of the gravy in the dish, let it boil, and serve a very small quantity on the dish with the meat, and the rest in a tureen. When a larger quantity of gravy is required, there is in ordinary households no necessity to purchase gravybeef in order to obtain it. The trimmings and hard brown uneatable pieces of roasted and broiled meat or poultry should be regularly collected, put into a jar, and covered with boiling water. The next day they should be boiled and strained, and will then be ready for use. The brown liquid thus obtained will be much better than water to put under the joint.