Basic gravy

Name: Basic gravy
Yield: Makes 2 litres (3½ pints)
Cuisine: British
Ingredients: 2 kg (4½ lb) beef, veal, lamb or chicken bones, or a mixture, chopped into small pieces; ½ head of garlic; 3 leeks, well rinsed and roughly chopped; few celery stalks, chopped; 5 carrots, peeled and roughly chopped; 3 onions, peeled and roughly chopped; 1–2 tsp cornflour, mixed with a little water (optional); 1 bay leaf; few thyme sprigs; 10 black peppercorns; 3–4 litres (5–7 pints) dark meat stock or ready-made stock; 2 tbsp plain flour; 1 tbsp tomato purée; sea salt and pepper

Preparation info

Makes
2 litres

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Make a sizeable quantity of gravy and freeze it in small tubs, ready to defrost quickly for a proper gravy to go with a roast. Keep some frozen in ice-cube trays to use in smaller quantities for enhancing sauces.

Ingredients

2 kg (4½ lb) beef, veal, lamb or chicken bones, or a mixture, chopped into small pieces

Europe
United Kingdom
Sauce

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Put the chopped bones in a roasting tin with the vegetables and garlic and roast for abou