My mum taught me how to make a perfect meat stock and vegetable stock gravy. Ideal for making alongside a roasted joint so that you can use the drippings.
When roasting a joint in the oven, pour in 600ml (1 pt) of water into the base of the roasting tin. When the joint is done cooking, pour the juices into a jug ready to use to make the gravy.
Bring 900ml (1 1/2 pt) water to the boil in a large saucepan and add a couple of handfuls of cabbage leaves. Simmer for 10 minutes then strain. The stock is now ready to use.