[Sca-cooks] Blood substitute/ gravy

[Hrolf Douglasson]

> Adamantius wrote:
> >  It might serve as a good substitute for red meat juice: you know, for
> when you make a brown gravy and add the juice from your sliced roast to
the
> gravy pan? Do Britons even do this, or do they still make fun of Americans
> for thickening their gravy?
>
> My mother always added the 'bloody juices' as she calls them to the Sunday
> Roast gravy, and her cooking came from the British side of NZ cuisine. Mum
> also always thickened her gravy with flour. I couldn't give you a definite
> on that in the UK though. I will ask one of my English friends.


Will I do? this is how I was taught to make gravy.
meat juices, a little of the fat, the water from the veg, and flour to
thicken (corn flour if you're being 'posh')
vara