Making Gravy For A Roast Joint

Accessentertainment Index Eating In Index

What You Need Is:
The meat residues from the joint (after the joint has been cooked and removed from the roasting tray).
1 - 2 tbsp white plain flour
˝ - ž pint of stock that's 250 - 375ml, (near to boiling point so banish children from kitchen if present)
A little wine to taste

What You Do Is:

Seperate the meat extract from most of the fat content by spooning the fat into a cup

Now you should have the meat residues and a little remaining fat in your roasting tray, put this back on a medium heat.

Stir in the plain flour to make a sticky consistency and cook it gently untill brown, stay with it so it doesn't burn, turn the heat down if necessary

Pour on the stock and stir constanly until the mixture is smooth thick & sauce like, if you have lumps just strain it through a medium sieve.

Add a little red or white wine to taste. Serve in a pre-warmed gravy boat or heat proof jug to stay hot longer.