Brown Gravy with Meat

The same principle is followed when we make gravy in the pan in which meat has been ‘roasted’(!) or baked in the oven; equal quantities of fat and flour are cooked together in the pan over a low gas or other heated fuel till brown. This is stirred all the time and care is taken not to burn the mixture. The liquid added is boiling water or (better still) stock. It is a good plan for this purpose to use the water in which vegetables and potatoes have been cooked. In this way all the valuable salts are used instead of being thrown down the sink.