And now the Canucks come into the gravy discussion. With Roasts I always make pan gravy. Use the drippings from the pan and make it right in the roasting pan while the meat rests. Flour is browned and cooked for about 3-4 minutes - slowly add the vegetable water - stirring all da time. Add right amount of Dijon mustard s+P to flour roux, worchestshire sauce, (sometimes I add fresh garlic) and the consistency is not thin nor thick - somewhere inbetween. I also add in the meat juices from the resting roast.
Anyhoo I agree Harry's Mum needs to come over and cook for us
Lunch today 1/2 subway sandwhich - Montreal Smoked Meat - Yums!