Traditional Gravy Recipe
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
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.