Home › The Principles of Cookery › Gravy, to Keep

Gravy, to Keep

When gravy is to be kept it should be put into earthen pans, freshly scalded and dried. Vegetables should be strained from it, and if any fat cakes on the top, it should be left untouched until the gravy is wanted. It should be boiled up every day in summer, and every two or three days in winter, and the pan scalded and dried. It is best left uncovered, but if a cover is necessary to keep out the dust, it must not be put on until the gravy is quite cold.