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Published 2014
Ideally, gravy as made in the British kitchen is composed of residues left in the tin after roasting meat, deglazed with good stock, and seasoned carefully. (Many cooks incorporate a spoonful of flour before adding the liquid but this practice is frowned on by purists.) Gravy varies in colour from pale gold-brown to burnt umber, and in thickness from something with little more body than water to a substantial sauce of coating consistency. In French meat cookery, jus is roughly equivalent to honestly made thin gravy in the British tradition.