Gravy without using Bisto

 gravy

Ingredients

  • onions
  • lard
  • butter or fat from cooking the joint
  • flour
  • A Salt

Method

  1. Good gravy starts with the joint
  2. Slive onions and place them around the joint
  3. Add lard or other fat but not oil
  4. Roast the joint as normal
  5. When cooked lift out the joint and leave to rest
  6. Drain off excess fat
  7. Fry the onions until brown.  Less brown for turkey and chicken.
  8. Add flour and fry until browning
  9. Slowly add hot stock stirring until smooth and the desired consistency
  10. If not very brown add a little Gravy Block or Gravy Salt and stir in
  11. Adjust the seasoning

Note the secret to a good gravy has nothing to do with Bisto but all to do with the stock.  I have a huge pressure cooker and I make loads at a time without steam all over the house.  Freeze it until needed.