Traditional Gravy

INGREDIENTS

INSTRUCTIONS

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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