Basic Recipes > Traditional Gravy
- When the meat is cooked remove it from the roasting pan.
- Set it aside on a plate to rest.
- Pour off most of the fat from the tin leaving about 2 tablespoons in the pan.
- Over a very low heat and using a wooden spoon work about 1 1/2 tablespoons of plain flour into the fat.
- Slowly stirring all the time, add stock (water and 1-2 stock cubes) or water from the vegetables.
- Bring to the boil, continuing to stir, then simmer for 5 minutes.
- Taste to check seasoning.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Basic Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make traditional gravy from a roast joint:
Gravy is basically a sauce made from the meat juices of any roast, braised or stewed meat and generally some type of thickening agent. It is traditionally served as an important accompaniment to the meat. An important element of the British Sunday Lunch.- When the meat is cooked remove it from the roasting pan.
- Set it aside on a plate to rest.
- Pour off most of the fat from the tin leaving about 2 tablespoons in the pan.
- Over a very low heat and using a wooden spoon work about 1 1/2 tablespoons of plain flour into the fat.
- Slowly stirring all the time, add stock (water and 1-2 stock cubes) or water from the vegetables.
- Bring to the boil, continuing to stir, then simmer for 5 minutes.
- Taste to check seasoning.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Basic Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
3oz butter
3oz flour
a large bunch parsley finely chopped
liquid from cooking eels
This is made like an ordinary white sauce making a roux from the butter and flour and then gradually adding the eel liquid and then the parsley.