Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Collect the juices and the fat from the meat you are roasting. | 2. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. | 3. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point). | 4. Stir in the flour and cook for 1 minute. | 5. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. You can add some white or red wine at this point for more flavor. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. | 6. Bring to the boil and allow to simmer for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pan juice meat				25.2167	0.0	5.61	0.1417
meat	2	tablespoons	fat	-	-	-	-
plain flour	1	ounce		25.2167	0.0	5.61	0.1417
stock	1			171.36	18.6732	6.3252	8.0892

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.