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    You are in: Home / Recipes / Traditional Gravy for Roast Beef, Lamb, Pork or Duck Recipe
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    Traditional Gravy for Roast Beef, Lamb, Pork or Duck

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 22, 2010

      My mother used to make gravy like this F.T. I never really got the hang of it as I was never sure how she made it. Now I know I have been missing out on the stock!!!! I usually just water, but this time I used the water (hot) from the vegetables, and this was just fantastic. DH who is not much of a gravy eater loved this, so from now on the instant is out the cupboard (ohhh unless in an aweful hurry) and this is going to be our preferred gravy.
      Thanks for helping me to solve the mystery of making Mum's gravy F.T.

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    • on March 28, 2009

      This is the exact same way my Mother taught me to make gravy 50 years ago, then how I was taught at school cooking class and how I still do :) Thank you French Tart for posting this "passed the test of time" recipe. A "keeper" everyone should have :)

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    • on March 26, 2009

      Served this tonight (though have been making for 20 years+) and had with JustJanS Roast Leg of Lamb With Rosemary and Garlic and in this case used water (usually with chicken use chicken stock and with beef use beef stock but do not have lamb stock available), always make sure my stock/water is warm as I find it blends better. Thank you French Tart went to post but found it already here. Though have to comment don't normally make with pork, prefer apple sauce and well have nevery tried duck so cannot comment :lol:

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2009

      This is a really good gravy recipe. I have made this in the last month from beef, turkey and chicken. It was great all three times. Due to a need to eat gluten-free I did substitute rice flour for the plain flour.

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    • on December 25, 2008

      I have never been good at making gravy and I must say this turned out perfect for Christmas Dinner '08. I fixed it with my juice from the prime rib and only changed one thing. I did alter it a tad, I increased to 2 T of flour and used 12 oz of beef broth, didn't have any stock and then added a 4 oz. of milk. It worked, I was so proud of myself. My nephew said it was the best part of the meal. That was a great compliment since he use to only like gravy from Hardee's. LOL I looked at his plate at one time and he had the gravy over his beef, mashed potatoes and even his cornbread. Thank you so much for this suggesting this recipe to me. It is a keeper.

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    Nutritional Facts for Traditional Gravy for Roast Beef, Lamb, Pork or Duck

    Serving Size: 1 (1 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 4.5
     
    Calories from Fat 0
    97%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    stock

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