INGREDIENTS AND DIRECTIONS
Save the juice in which meat has been roasted or pot roasted.
Spoon the fat from the surface of the meat juice.
Allow the remaining juices to cool.
Mix one level tablespoon of cornflour into a paste with a little cold water.
Gradually add the meat juices to the cornflour paste, stirring continuously.
Add enough stock to make the volume of gravy up to 1 1/2 cups.
Bring the gravy back to a simmer and simmer for five minutes.
Salt and pepper to taste.
For added flavour, you can mince a small onion, brown it in some drippings and add it to the gravy.
Please note that most flavouring cubes and powders traditionally used in making gravy are not gluten free.