Traditional gravy

Yield: 1 servings

Measure Ingredient
\N \N Juices left in the roasting tin from
\N \N ; cooking meat or poultry
1 \N Round tbsp plain flour
\N \N Approximately 1 pint/568ml hot stock; (potato or other
\N \N ; vegetable water for
\N \N ; example), but the
\N \N ; exact amount will
\N \N ; depend on how thick
\N \N ; you like your gravy
\N \N ; salt and freshly
\N \N ; milled black pepper

1 Remove the meat or poultry from the roasting tin and have a bowl ready, tilt the tin and you will see quite clearly the fat separating from the darker juices. Now spoon off the fat into the bowl using a tablespoon, leaving 1-11/2 tbsp fat in the tin.

2 Using a wooden spoon, scrape the sides and base of the tin to release any crusty bits which are important for flavour.

3 Put the tin over a direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour and quickly stir with the wooden spoon using brisk circular movements - speed is of the essence.

4 Soon you will have a smooth paste, so begin to add the hot stock a little at a time, whisking briskly and blending after each addition.

5 Turn the heat up to medium and you will find that, as the stock is added and it starts to simmer, the gravy will have thickened.

6 Thicken the gravy as desired - if too thin let it bubble and reduce a little; if too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper and pour into a warmed jug ready for serving.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Deliah

Converted by MM_Buster v2.0n.

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