The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Brown Gravy for Roasts

Drain away all fat from the pan, leaving the brown sediment. Add to this enough water to make the desired amount of gravy. Using this in the place of stock or water make [Brown Sauce], using a measured quantity of the fat from the roast. Various seasonings may be added to this sauce to make a variety. Wine, Worcestershire sauce, ketchup, [currant jelly], etc., are used in this way.