"meat juice" sauce

1 serving


when roasting beef, veal, pork, lamb, poultry in the dishes in which they are fried, juice flows out of the meat. this juice is rich in extractive substances and has a pleasant taste and aroma. therefore, during roasting of meat, it is necessary to make sure that the juice does not burn. if it begins to burn, a little hot water or meat broth is poured into the pan. after the meat is toasted, fat is drained from the pan, and a little hot water or meat broth is poured into the pan with the remaining extractive substances of the meat, allowed to boil and strained. "meat juice" can be poured over the roast, during the manufacture of which the juice was obtained. it is also used to make red sauce.