PAN GRAVY
Ingredients:
Roasting pan with your cooked roast’s drippings
Pint stock
Salt & pepper
(Optional flour to thicken)
(Drop of wine to add extra flavour)
What could be better than a gravy made from the drippings of your chosen roast?
It will be full of flavour!
While your meat is resting on your cutting board,
place the roasting pan across the hob (it may take 2 burners).
Bring the pan juices to a simmer over a medium heat
scrap up all the brown bits with a wooden spoon.
(if desired add some flour and blend)
Slowly whisk in stock.
Cook until the gravy thickens,
Season with salt and pepper.
Pour gravy through a sieve to remove any lumps.
Keep warm and serve with your carved roast. Delicious!
Cullens have been in the butchery business in County Wicklow for 3
generations. William Cullen, Liam Cullen and now Robert Cullen are proud
to serve you with the finest locally sourced Beef, Lamb, Pork, Bacon,
Poultry and other fine produce.
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