Do not use gravy browning or stock cubes unless you are sure they do not contain gluten.
Save the juice in which meat has been roasted or pot roasted.
Spoon the fat from the surface of the meat juice. Keep the fat for making crispbread.
Allow the remaining juices to cool.
Mix one level tablespoon of cornflour into a paste with a little cold water.
Gradually add the meat juices to the cornflour paste, stirring continuously.
Add enough vegetable water or stock to make the volume of gravy up to ½ pint/280ml.
Bring the gravy back to a simmer and simmer for five minutes.
Season with salt and fresh pepper to taste before serving.
Onion gravy: chop a medium sized onion and fry in a little dripping until golden brown. Add this to the gravy.
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