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Roast Meat, Gravy For

When the meat is done, lay that end which is least done in a clean hot dish before the fire then pour all the fat out of your dripping-pan through a hair sieve into a stone jar, and put it away; then wipe out of the pan any dust or cinders that may be in it with a clean dish cloth, and for a joint of about ten pounds pour a small-sized cupful of boiling stock made from trimmings into the dripping-pan, and with this stock and your basting-ladle rub all the baked brown gravy off the pan--for nearly all the real gravy which drops from the meat will be baked to the dripping-pan. When you have rubbed and washed all the brown off the pan, mix it well together, and strain it through a fine hair sieve into a butter saucepan, simmer it gently over the fire till it is quite hot but not to boil, pour it over the meat, and serve it up. You will find it a good nice brown gravy, better than is frequently made with half a pound of gravy-beef.

ROAST MEAT, GRAVY FOR (another way). (See GRAVY FOR ROAST MEAT.)