Recipe Details

Traditional Gravy for a Roast

Summary

Take out all opposition, take all plaudits, irritate the hell out of whoever did all the hard work, and probably pull at the same time, cos the only thing anyone is going to remember is this gravy! Trust me...I've been there too many times!

Ingredients

• Red Current Jelly (At least two table spoons)
• Sherry (At least 4 Table Spoons)
• Red or White Wine - depends on what is available.
• 2 Table spoons of marmite or Bovril
• 1 teaspoon of flour
• Pepper and salt to taste
• Hot water
• Mixed Herbs esp Rosemary (if available)
• Garlic (very small amount if available)
• Juices from Roast
• 1 OXO cube
• Hot Water

Method

Take the Juices from the Roast, place in a pan and put over a medium heat. Add teaspoon of flour, mix into paste. Then mix the hot water (say a cup and a half full), then stir in the Redcurrent Jelly, Bovril and Sherry. Keep stiring. Then add herbs and garlic (too taste...if available, these are not essential). Then add in salt (to taste) and a tiny bit of pepper. Add in Oxo cube, and a few splashes of red or white wine. Add hot water as required say upto another cup full.

Then add in ingredients from above as taste dictates. The redcurrent Jelly and the Sherry are the keys.