Gravy Boat

A Little Bit Of History 

 My favorite time of the year is Thanksgiving and Christmas when holiday food is at it's finest. Being from the South I love the tradition of setting the table in fancy crystal and china and silver, but I especially love the various pieces of serveware and the gravy boat is one of my favorites.

 I want to share with you some neat facts that I found out about how the gravy boat came to be. As all things passed down through history it was the art of the invention. The gravy boat came to us, of course, by the French, the Masters of Culinary Arts and sauces. 

The 17th-century sauciŠre was an oval-shaped vessel with spouts on each end and two handles. But because the meat was carved at a sideboard, the sauce had often cooled and congealed by the time the meat was on its way to the table. 

 I have to mention Soup Tureens as I think this is funny.This covered dish was named for Marshal Turenne of France, who supposedly used his helmet to hold soup during a lull in the battle. The tureen was the centerpiece of dining service … la fran‡aise, where all the dishes were placed on the table at the same time.  

Today a gravy boat is a type of pitcher or elongated dish designed for the purpose of serving gravy. They are often seen on the table during the holiday season when cooks make gravy accompany the turkey, goose, mashed potatoes, and other traditional winter dishes. 

They range from the simple to the lavishly decorated. Many families include a gravy boat with other pieces of heirloom china and silver, passing it down from generation to generation. 

 Most people have one languishing in their cupboards waiting for its moment of glory, although in the past, it was set out more frequently, especially in the Southern United States, where gravy is a common accompaniment to the evening meal. 

Gravy traditionally begins with a roux, a mix of a fat such as lard or butter with flour, to which liquid is added. Some gravies integrate small pieces of meat, as in giblet gravy or bacon gravy, to add texture and flavor. If not mixed slowly enough, the gravy may become chunky as a result of small flour formations, in which case it should be forced through a sieve to break up the lumps.