for any Roast Joint except Pork
Drain the fat from the roasting tin, carefully saving any sediment and meat juices. Dredge into the thin film of dripping sufficient flour to absorb it all. Brown this flour slowly till of a nut brown colour. Stir in water in which green vegetables or potatoes have been cooked, or stock, allowing
To obtain a brown colour without browning the flour add a few drips of gravy browning from the end of a skewer. To improve the flavour add a meat or yeast extract.