Roast Gravy

500 MILLILITRES

Ingredients

Meat juices from roasted joints

Brown stock                                                            500 ml

Salt

Pepper

Method

  1. During the roasting process a proportion of the juices and fats contained in meat joints and poultry escape into the bottom of the roasting dish.
  2. Remove the cooked joints from the dish.
  3. Pour off the excess fat leaving the meat juices behind.
  4. Heat these on the stove top to a temperature which will evaporate the moisture and leave a thick meaty residue.
  5. Add the brown stock, bring to the boil and season.
  6. Strain and serve with the carved joint.

 

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