would anyone know the old recipe for gravy, I remember my mother making it with gravy browning,?

Answer 1

meat juices,water , cornflour and an oxo cube

Answer 2

Whatever you do, do not use Bisto! That is the nastiest stuff ever conceived by man. Here is the way that my Grandma made gravy and the way that I still do make gravy.

Take the pan that you roasted the meat in and put it on top of the stove. If it contains a lot of fat, then you are going to want to either pour off the liquid into one of those special pitchers with the pour spout at the bottom that will separate out the fat from the juices or add a few ice cubes and stir to solidify the fat for removal. At any rate, get rid of most of it.

Now, add a couple of cups of water, meat juices or broth to the pan and heat to boiling, stirring and scraping the pan to get the browned bits up off the bottom. Those should all dissolve as the liquid comes to a boil. If you want to you can add bouillon, a couple of tablespoons of alcohol or a few drops of gravy coloring at this point.

Mix up ONE of these three things -

1.) 1/2 cup flour and 1 cup of water, shake in a jar or blend until there are no more lumps.

2.) 1/3 cup cornstarch and 1/2-3/4 cup of water, stir with a fork.

3.) 1/3 cup sweet rice flour and 1/2-3/4 cup water, stir with a fork.

#1 is handy if you've no cornstarch or sweet rice flour and is the old old fashioned way. #2 gives you a more clear and definitely more lump-free gravy. #3 gives you a gravy that you can freeze.

When your liquid comes to a boil, stir in whichever thickener mixture you are using, using a wire whisk. (You might not need it all!) Return to a boil and cook a minute or two. Check the seasoning - salt & pepper if needed. Serve.

Answer 3

The way i remeber it being cooked is to keep the fat juice from the meat and the vegetable jiuce and mix together along with some concentrated vegetable stock or meat stock if you prefer, then add a oxo cube or two then add corn flour to thicken but keep stirring all the time. When this is done then put it through a sieve and get all the bumps out and any other bits such as vegetables etc then let it cool down and then a layer of grease will form on the top and when you want heat it back up you can remove the layer or cook it with the grease on top for the extra taste.

Answer 4

Ingredients
For the turkey stock
Reserved giblets from the turkey
1 onion, quartered
1 carrot, cut into chunks
1 stick celery, cut into chunks
3 fresh bay leaves
3 sprigs fresh thyme
4 fresh parsley stalks
6 black peppercorns

For the gravy
2 tbsp plain flour
750ml turkey giblet stock, or fresh chicken stock, or a mixture of the two
100ml dry white wine


Method
Wash the giblets with cold water, then place in a large pan with 1.5 litres cold water. Slowly bring to the boil. As the water begins to bubble, skim off any scum with a slotted spoon.
Add the remaining stock ingredients, then cover and simmer for 30 minutes. Remove the lid and simmer for a further 30 minutes, or until reduced by half.
Remove the stock from the heat and strain through a sieve. Leave to cool, then cover and chill in the fridge overnight.
Before making the gravy, reheat the stock until just boiling then remove from the heat.
When the turkey is cooked and resting, spoon off the fat from the roasting tin, leaving the dark juices behind. Place the roasting tin on the hob and bring to a simmer. With a wooden spoon, stir in the flour and incorporate all those tasty sticky bits on the bottom of the tin. Cook for 2-3 minutes, stirring continuously to avoid lumps.
Remove from the heat. Stir in two ladlefuls of the stock. Return the tin to the hob and cook on a low heat for 2 minutes, then gradually add the remaining stock and wine. Bring slowly to the boil, stirring constantly, until thickened. Simmer gently for 5 minutes. Season to taste, then strain into a warm jug and serve.

Answer 5

Here is how I do it, 2 ways.

First take all the drippings, place in a pot and bring to a boil. While that is heating prepare some corn-starch with water. Add corn starch in small amounts until it thickens, taste to see if more salt or pepper is needed. If not then it is done.

Also you can put 1 1/2 TBSP oil and 11/2 tbsp flout in a pot, stir until smooth. Place over medium heat, allow to bubble, then pour part of the drippings in, stirring until smooth, add more keep stirring so it remains smooth. Add drippings until it reaches a gravy consistency. If not enough drippings you can use chicken stock base or bouillion.

Answer 6

After the meat of choice is cooked, and removed from the roasting pan, the pan is placed on the top of the stove (turned on) and with the addition of flour and water (as needed) the mixture is heated while stirring until it reaches the right color.

(the flour thickens and colors, the water to thin)

Answer 7

boil up some carrots potatoes leeks any vegetable really and mash it through a sieve into the meat juices, add water to suit thickness and then pass through sieve. make sure you scrape the roasting dish in hot water average roastin dish about 1/2 pint of boiled water. then season.

Answer 8

Ah, Bisto!