Almost every joint will afford trimmings enough to make plain gravy
for itself, which may be heightened with a little browning.
Or, half an hour before the meat is done, mix a little salt and
boiling water, and drop it on the brown parts of the meat, which
catch in something under, and set it by to cool; when the meat is
ready, remove the fat, warm the gravy, and pour it into the dish.
Or, the brown bits of roasted or broiled meat, infused a night in
boiling water, and the next day just boiled up, and drained off, will
make a good gravy.