|
|
Definition of Pan gravy
1. Noun. The seasoned but not thickened juices that drip from cooking meats; often a little water is added.
Lexicographical Neighbors of Pan Gravy
Literary usage of Pan gravy
Below you will find example usage of this term as found in modern and/or classical literature:
1. Household Science and Arts by Josephine Morris (1913)
"When a roast is not over fat, the plain pan gravy slightly di- . luted makes an
excellent sauce. When roasts are very fat, ..."
2. Hotel Meat Cooking: Comprising Hotel and Restaurant Fish and Oyster Cooking by Jessup Whitehead (1901)
"One of the hardest things to learn without practical example seems to be the
making of good pan gravy. Every cook, and every one who wants to be a cook, ..."
3. Household Science and Arts for Elementary Schools by Josephine Morris (1913)
"When a roast is not over fat, the plain pan gravy slightly diluted makes an ...
the pan gravy cool until some of the fat can be removed from the top. ..."
4. The Chicago Herald Cooking School: A Professional Cook's Book for Household by Jessup Whitehead (1883)
"Let the pan gravy dry down after the turkey is taken out until the fat can he
poured off quite clear. Pour a cup of water into the pan and let it boil to ..."
5. How to Cook Vegetables by Olive Green (1909)
"Add half a cupful of cream or milk to the pan- gravy, thicken it with flour cooked
in butter, and pour the sauce over the tomatoes. Serve on toast. ..."
6. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"If flour should burn in pan, gravy will be full of black particles. To Carve a
Roast of Beef. Have roast placed on platter skin side up; with a pointed, ..."
7. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"... seasoned; finished by baking in the oven with blanched and quartered artichokes
in sauce pan; gravy made in pan with meat glaze and tarragon; ..."
8. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"For the sauce add to half the pan-gravy a pint of sour cream, scraping the sides
of the pan well for the flavoring. Serve with noodles (No. 468). ..."
Other Resources:
