1. Gravy
  2. salt
  • Put a common dish with a small quantity of salt in it under the meat, about a quarter of an hour before it is removed from the fire
  • When the dish is full, take it away
  • Baste the meat, and pour the gravy into the dish on which the joint is to be served

  • Source: The Book of Household Management by Isabella Beeton (1859)

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