Rosemary Fisher's (mum's) old school gravy

    30 min

    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.

    5 people made this

    Serves: 8 

    • 450ml (3/4 pt) meat juices/drippings (see tip)
    • 5 beef stock cubes
    • 900ml (1 1/2 pt) cabbage water (see tip)
    • 2 tablespoons cornflour
    • 2 eggcups-full cold water

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour the meat drippings into a saucepan over a medium heat then crumble in the stock cubes. Stir continuously so that it does not settle, then pour in the cabbage water.
    2. Place the cornflour into a bowl and pour in the cold water. Mix to dissolve and when there are no more lumps pour into the gravy mixture.
    3. Bring everything to the boil, stirring continuously. You should start to see a nice colour forming and the gravy thickening. Once you see this you will have a perfect gravy like mum would make, enjoy!

    To make the meat juices

    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.

    To make the vegetable stock

    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.

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