Gravy Success

1. Lift meat from roasting pan.

2. Drain off excess fat, leaving 2Tbsps. for each cup of gravy desired.

3. Add 2 Tbsps. of flour (or other starch) for every 2 Tbsps. of fat.

4. Blend flour and fat together to form a roux (Do not mix flour and water); the use of a "white-wash or slurry" is the much inferior American method and rather than improving the flavour, leaves a raw flour taste. You are also much more likely to end up with a “lumpy” product, which you will be forced to chew (white-wash was once used to paint fences and out-buildings; which is probably the best use for it).

Stir the roux until it becomes a rich brown colour.

5. Make sure it does not burn.

6. Add one cup cold liquid for each 2 Tbsps. of roux (the liquid may be water, milk or stock-caution must be used to avoid scorching- milk or meat stock.

7. Stir constantly until liquid thickens and comes to a boil.

8. Season with salt and pepper.