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I've just thought of another US/UK difference and that is "gravy". In the UK this is what you have with roast meat. It is typically made in the roasting tin after the joint is removed and involves the juices and fat from the meat, mixed with a little flour or other thickening agent with the addition of other liquids. I usually add wine and stock. I was astonished the first time I had gravy in the USA and it turned out to be white and served with American biscuits.
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