Traditional Gravy

Ingredients

• pan juices, from the meat
• 2 tablespoons fat, from the meat
• 1 ounce plain flour
• 1 pint stock, ideally from vegetables cooking alongside

Directions

1. 1

   Collect the juices and the fat from the meat you are roasting.

2. 2

   Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.

3. 3

   Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point).

4. 4

   Stir in the flour and cook for 1 minute.

5. 5

   Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.

6. 6

   Bring to the boil and allow to simmer for 10 minutes.