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Ingredients
- flour 1-2 tsp
- wine half a glass (optional)
- stock 500ml
Method
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Step 1
Pour off any fat from the juices in the roasting tin. Put the tray on a low heat. Add the flour and stir it into the fat to make a roux. Stir for a few minutes, then gradually add the wine and bubble together.
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Step 2
Add the stock, and stir and bubble to thicken. Add any extra juices that have drained from the roast meat as it rests. Season if it needs it.
