When roasting meat, once the
meat is cooked, remove from the roasting tin, cover and keep
warm. Pour off all but 2-3 tablespoons of the meat juices and
heat on the hob. Stir in 2 tablespoons of plane white flour and
cook for 2 minutes, stirring the sediment that is left in the
tin into the gravy.
Add seasoning to taste and,
if liked, a little port, wine or redcurrant jelly. Gravy
browning can be added if desired to give a darker colour. Draw off the heat and gradually
stir in 300 ml of stock, according to the flavour of the meat.
Then rub through a fine sieve to the sauce pan:
Return to the heat and cook,
stirring until the gravy comes to the boil and thickens. If no meat juices are available,
heat 2 tbsp of oil and stir in 1-2 tbsp of flour. Cook for 2 minutes
then draw off the heat and stir in 300 ml of stock of your choice.
Return to the heat and cook, stirring until thickened.