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21-525: Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from The Forme of Cury , a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word " gravé" that is found in many medieval French cookbooks. In the United Kingdom and Ireland ,

42-416: A Sunday roast is usually served with gravy. It is commonly eaten with beef , pork , chicken or lamb . It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop or Chinese takeaway ). In British and Irish cuisine , as well as in the cuisines of Commonwealth countries like Australia , Canada and New Zealand ,

63-562: A Swedish family, was born in London in 1720. He was brought up as a merchant, in which capacity he achieved success and became a director of the Bank of England . His leisure time was occupied in scientific pursuits, and at his country residence at Christchurch in Hampshire he became interested in the fossils so abundant in the clays of Hordwell and Barton . A set of these was presented by him to

84-513: A vinaigrette salad, which indicates influence from Portugal and Spain, as French cooks rarely used vegetables at that time. There are also several pasta dishes, evidence of Italian influence. Some recipes in The Forme of Cury appear to have been influenced by the Liber de Coquina , which had contributions from Arabic cuisine. For example, the recipe for mawmenee (see illustration) corresponds to

105-440: A French cookery book created at about the same time. This supports the idea that banquets were a symbol of power and prestige for medieval lords and kings. In the preamble, the authors explain that the recipes are meant to teach a cook how to make common dishes and unusual or extravagant banquet dishes. They also note that the recipes were written with the advice of the best experts in medicine and philosophy. The Forme of Cury

126-411: A grete quantite parboyle hem and frye hem and do þerto. take smale bryddes parboyle hem and do þerto Pellydore and salt. and a lytel grece . Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell . and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem

147-480: A litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto. Gustavus Brander Gustavus Brander FRS (1720 – 21 January 1787), an English naturalist who came from

168-707: A thin sheet of dough and cut it in pieces. Place them in boiling water and boil them well. Take cheese and grate it and add it and place butter beneath and above as with losyns [a dish similar to lasagne ], and serve. The Café at the Rylands, in Manchester's John Rylands Library where the manuscript is kept, cooked Tart in Ymber Day , Compast , Payn Puff , Frumenty and Gingerbrede , accompanied by Piment (spiced wine), for invited guests in 2009. Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns

189-543: Is among the oldest extant English cookery books, and the earliest known to mention olive oil , gourds , and spices such as mace and cloves . The collection was named The Forme of Cury by Samuel Pegge , who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum , Gustavus Brander . It is one of the best-known medieval guides to cooking. The Forme of Cury may have been written partly to compete with Le Viandier of Taillevent ,

210-408: Is an extensive 14th-century collection of medieval English recipes . Although the original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II ". The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It

231-457: Is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy. In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into

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252-596: Is sausage gravy eaten with American biscuits . Another Southern US dish that uses white gravy is chicken-fried steak . Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana . Gravy is an integral part of the Canadian dish poutine . In Quebec, poutine gravy is thin, and is sometimes a mix of beef and chicken stock. Other places in Canada use a thicker gravy, similar to an American gravy. In some parts of Asia , particularly India , gravy

273-432: Is the first known English cookery book to mention some ingredients such as cloves , olive oil , mace and gourds . Many recipes contain what were then rare and valuable spices, such as nutmeg , ginger , pepper , cinnamon and cardamom . In addition to imparting flavour, many of the spices called for were included specifically to impart rich colouring to the finished dishes for the purpose of, as Pegge says, "gratifying

294-733: The British Museum , and they were described by Daniel Solander in the beautifully illustrated work entitled Fossilia Hantoniensia collecta, et in Musaeo Britannico deposita a Gustavo Brander (London, 1766). Brander was elected Fellow of the Royal Society (F.R.S.) in 1754, and he was also a trustee of the British Museum. He was a founder member of the Society for the Encouragement of Arts, Manufactures and Commerce in 1754. Brander owned

315-424: The geese with them, and sew the hole so that no dripping comes out, and roast them well and keep the dripping that falls from them. Take the gelatin and dripping and place in a cooking-pot. When the geese are roasted enough, take them off and chop them in pieces, and take what is within and put it in a cooking-pot and put in wine if it is too thick. Add to it powder of galangal , powder-douce and salt, and boil

336-525: The Arabic mamuniyya (a rich semolina pudding). The confectionery-like payn ragoun confirms the connection with Sicily (which had been Arab, Catalan and Norman), as it uses the Arab technique of cooking in soft ball syrup. Sawse madame. Take sawge, persel, ysope and saueray, quinces and peeres, garlek and grapes, and fylle the gees þerwith; and sowe the hole þat no grece come out, and roost hem wel, and kepe

357-494: The gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed. In gastronomy of Menorca , it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta). The Forme of Cury The Forme of Cury ( The Method of Cooking , cury from Old French queuerie , 'cookery')

378-513: The grece þat fallith þerof. Take galytyne and grece and do in a possynet. Whan the gees buth rosted ynouh, take hem of & smyte hem on pecys, and take þat þat is withinne and do it in a possynet and put þerinne wyne, if it be to thyk; do þerto powdour of galyngale, powdour douce, and salt and boyle the sawse, and dresse þe gees in disshes & lay þe sowe onoward. In modern English: Sauce Madame. Take sage , parsley , hyssop and savory , quinces and pears , garlic and grapes , and stuff

399-653: The sauce and dress the geese in dishes and lay the sauce on. The Forme of Cury contains a cheese and pasta casserole known as makerouns , the earliest recipe for what is now known as macaroni and cheese . It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English ) was: Take and make a thynne foyle of dowh. and kerve it on pieces, and cast hem on boiling water & seeþ it well. take cheese and grate it and butter cast bynethen and above as losyns. and serue forth. In modern English: Make

420-464: The sight". There is a particular emphasis on yellows, reds and greens, but gilding and silvering were also used in several of the recipes. Yellow was achieved with saffron or egg yolk, red with "sanders" ( sandalwood ) or alkanet , and green often with minced parsley. There are recipes for preparing many types of animal meat, including whale , crane , curlew , heron , seal and porpoise . There are about ten vegetable recipes, including one for

441-511: The word gravy refers only to the meat-based sauce derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy , which is eaten with sausages, Yorkshire pudding and roast meat. Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey , mashed potatoes and stuffing . One Southern United States variation

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