Gravy

Make this while the beef is resting. Pour off any excess fat and sift a tablespoon of flour into the roasting tin. Scrape up any juices stuck to the bottom and work in the flour. Add a little boiling water, stock or red wine and stir until the mixture forms a slightly thickened sauce, adding more liquid as necessary. A splash of port or Madeira is a good addition, as is a hint of mustard. Strain into a small saucepan and let the gravy simmer for 5 minutes or so, before pouring into a warm jug. I should say ‘gravy boat’, but I have never had a gravy boat; I suppose that is because I have never had a dinner service.