2 tbsp fat
1 cup pan drippings or beef broth
1 tbsp flour
1 salt and pepper
1 brown bouquet sauce (opt)
Directions
1. After roasting meat in Microwave Oven remove meat from baking dish
and set aside. Pour pan drippings into a bowl, leaving residue in
baking dish. Allow fat to rise to the top. Skim off 2 tablespoons fat
and return it to the baking dish. Discard any remaining fat. 2.
Reserve pan drippings and pour into a 1 cup measuring cup. Add beef
broth, if necessary to make 1 cup. Set aside. 3. Blend flour and salt
and pepper, to taste, into fat in baking dish. 4. Heat, uncovered, in
Microwave Oven 5 to 7 minutes or until lightly browned. 5. Gradually
add reserved pan drippings. Heat, uncovered, in Microwave Oven 2
minutes or until thickened and smooth. Stir gravy every 30 seconds
during cooking. 6. If desired, brown bouquet sauce may be added to
gravy for color. Makes 1 cup
Servings: 4 servings
Brown Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, in fact as far as ancient Egypt, and maybe further still. Having said that, mostly, these early records were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks used many aromatic flavours, including a few you will know like basil, mint and dill. Moving on, there are two books which appeared in the 14th Century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is served today, but instead recipes for the types of food prepared for the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to a torrent in books on cooking, some of which are kept safe in private collections. By the advent of the 1900s, recipe publications are starting to become popular mostly as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Brown Gravy recipe.
