Gravy (brown).
Set the pan in which the meat was roasted, on the range when the beef has been removed to a dish. Scrape toward the centre the browned flour from sides and bottom and dust in a little more from your dredger as you stir. If the water has boiled away until the bottom of the pan is exposed, add a little, boiling hot, directly from the teakettle and stir until the gravy is of the consistency of rich cream.
Pepper to taste and pour into a gravy boat.
While I give these directions, I may remark that few people of nice taste like made thickened gravy with roast beef. Many prefer, instead, the red essence which follows the carver’s knife and settles in the dish. The carver should give each person helped his or her choice in this matter.
I am thus explicit with regard to roasting beef because the process is substantially the same with all meats. Dash scalding water over the piece put down for cooking in this way: heat rather slowly at first, increasing the heat as you go on; baste faithfully; keep the oven open as little as may be and dredge, then baste, alternately, for twenty minutes, or so, before dishing the meat.