Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • pan juices from the roast
  • 2 tablespoons plain (all-purpose) flour
  • 500 ml (17


  1. Pour off any excess fat from the roasting tin. Sprinkle the flour over the pan juices and stir well, scraping any bits from the bottom. Cook over medium heat, stirring, for 1–2 minutes.
  2. Add the stock a little at a time, stirring after each addition. Bring to the boil and stir for 1 minute, or until thickened a little. Season to taste.