Making the Gravy

The best gravy is made in the roasting tin after straining off the fat. Retain all the brown bits from the bird. Add a generous 6 dl (1 pint) giblet stock. Stir briskly over the heat for several minutes. Season to taste and strain into a hot gravy boat. If you like a thicker gravy add 1 level dessertspoon cornflour blended with ½ teacup water, stock or port wine. Stir until boiling to cook the