See Also: Gravy(recipes)
gravy(medicine)
Gravy(money)
gravy(dictionary)
gravy(dictionary)
Gravy - Poker(gambling)
Gravy Making(recipes)
Cider Pan Gravy(recipes)
Traditional gravy(recipes)
gravy boat(dictionary)

Gravy (recipes)


Traditionally, ' gravy' meant simply the naturally concentrated juices that come from meat as it roasts. The juices can also be combined with a liquid such as chicken or beef stock, wine or milk and thickened with flour, cornflour or some other thickening agent to make a thicker, more sauce-like gravy.Although it frightens a lot of people, making gravy just needs a little practice to get right. Simply add enough flour to the fat and juices in the roasting pan and stir over the heat until the flour has browned and you' ve scraped any sediment loose. Add up to 570ml (1 pint) of stock and, using a balloon whisk, stir until boiling. Season to taste and simmer for a couple of minutes.Traditional gravy