Traditional Gravy


  • 1 onion, sliced
  • Giblets
  • Suitable water to cover the giblets
  • 1-2 tablespoons plain flour
  • 450 ml giblet, meat or vegetable stock

Cooking Process

1. Cover giblets and a sliced onion with water.
2. Simmer for 1 hour. Strain. Pour off fat from roasting tin, leaving about 2 tbsp juices.
3. Stir in 1-2 tablespoons plain flour, depending on thickness required. Cook, stirring, for 2 minutes.
4. Blend in 450 ml giblet, meat or vegetable stock. Bring to the boil. Cook 3 minutes.
5. Season and add gravy browning if liked.

Traditional Gravy
Bon Apetite!


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Traditional Gravy