Most joints will afford sufficient trimmings, etc. to make half a pint of plain gravy, which you may color with a few drops of browning: for those that do not, about half an hour before you think the meat will be done, mix a salt-spoonful of salt, with a full quarter-pint of boiling water; drop this by degrees on the brown parts of the joint; set a dish under to catch it (the meat will soon brown again); set it by; as it cools, the fat will float on the surface; when the meat is ready, carefully remove the fat, and warm up the gravy, and pour it into the dish.
The common method is, when the meat is in the dish you intend to send it up in, to mix half a tea-spoonful of salt in a quarter pint of boiling water, and to drop some of this over the corners and underside of the meat, and to pour the rest through the hole the spit came out of: some pierce the inferior parts of the joints with a sharp skewer.
The following receipt was given us by a very good cook: - You may make good browning for roast meat and poultry, by saving the brown bits of roast meat or broiled; cut them small, put them into a basin, cover them with boiling water, and put them away till next day; then put it into a saucepan, let it boil two or three minutes, strain it through a sieve into a basin, and put it away for use. When you want gravy for roast meat, put two table-spoonfuls into half a pint of boiling water with a little salt: if for roasted veal, put three table-spoonfuls into half a pint of thin melted butter.
About a quarter of an hour before the meat is taken from the fire, put a common dish with a tea-spoonful of salt in it under the meat; when it has all run into the dish, remove it, baste and froth the meat, and pour the gravy into the dish on which the roast is to be served.