Quote:
Originally Posted by Cinisajoy
Recipe please.
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OK. Pour the meat juice from the roasting tin into a jug and leave it for a while till the fat rises to the top. Separate out most of the fat into a separate container.
Put the roasting tin that you used to cook the meat on the hob on a medium heat and pour the fat back into it. Stir in a little bit of flour (about a tablespoon I think) and cook for a minute or so.
Then stir in the meat juices and some stock (I almost always use beef stock, even if it's not beef I've roasted) until the gravy looks nice and smooth. I pass it through a seive at this stage into a saucepan just to get rid of any 'bits'.
Then simmer for about 10 minutes. If it looks watery, you can now add cornflour dissolved in water to thicken it up.