for any Roast Joint except Pork


  • Meat dripping from the roasting tin flour
  • essences from the joint
  • water in which vegetables have been boiled or stock
  • salt and pepper


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 ½ pt. for 6 persons. Boil the gravy and season it to taste.

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.