Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Juices left in the roasting
- ; cooking meat or poultry
- 1 Round tbsp plain flour
- Approximately 1 pint/568ml
- ; vegetable water for
- ; example), but the
- ; exact amount will
- ; depend on how thick
- ; you like your gravy
- ; salt and freshly
- ; milled black pepper
Preparation
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.
