Gravy recipe for biscuits and gravy

No roast dinner is complete without a jug of proper gravy. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Put the roasting gravy recipe for biscuits and gravy that you used to cook the meat on the hob on a medium heat and add the fat.

Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Bring to the boil and allow to simmer for 10 minutes. Season to taste and add a little gravy browning if desired.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. On this Wikipedia the language links are at the top of the page across from the article title. Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The Forme of Cury, a cookbook from the 14th century.