It’s such a shame that the art of gravy making has been lost. This gravy is rather posh, containing things like veal and vermouth. You don’t need to add these sorts of things every time you make it, but even basic gravy is so much more delicious than any from a packet. I know it takes more planning and time, but it’s not that difficult really – mainly a bit of simming. I haven’t used gravy granules for a good couple of years now…
I’ve been meaning to do this recipe for ages – but finding chickens with giblets these days is difficult in Britain. The reason being, apparently, that people would keep forgetting to remove the giblets in their little plastic bag from the carcass before roasting it. Idiots ruining things for the rest of us, as per usual! It is also difficult finding veal in Britain too. In America however, it is pretty common. However both chickens with giblets and veal are everywhere. So I invited my friend Danny round for a roast dinner – the first I’ve made since the move over here. I don’t know why I put it off, the heat I suppose. Roast chicken and stuffing (see the next post, when I write it!) with Yorkshire puddings (my recipe here, Grigger’s here) and mashed potatoes are as manna from the Gods as far as I’m concerned. Danny had never had Yorkshire pudding before. What is that about!?
To make the gravy you’ll need a set of turkey giblets or two sets of chicken giblets – Grigson says to not include the liver, but my Mum always used it for hers and it’s good gravy that she makes! – two quartered carrots, one halved onion, either a quarter of a pint of dry white wine or 90 mls of dry white vermouth (I went with the former), a bouquet garni (see here for a post on what should go in a bouquet garni), and eight ounces of casserole veal that has been cut into pieces. Put all these ingredients into a saucepan over a high heat. When the alcohol has boiled up and the giblets and veal has changed colour, add two tomatoes that have been halved plus enough water to just cover things. Season with salt and pepper. Cover and simmer for two hours. Strain the stock.
In another pan, melt and ounce and-a-half of butter and let it cook until it turns a golden brown – a noisette brown as it is called in the trade, a good name because it does change its aroma as well as its colour and a definite nutty smell emanates. This change happens quite quickly so don’t take your eye off it. Now stir in a level tablespoon of plain flour (you can add more if you like a thick, thick gravy). Pour over the hot stock and allow to simmer covered quietly for a further half an hour. Check the seasoning.
If you are making a chicken gravy, add the juices from the roasting pan (as I did). For turkey, pour the fat away and add a glass of Madeira wine to it. Boil it up and serve it separately from the giblet gravy.
Check out that layer of butter settling out there!
I can't believe I had no gravy boat; how embarrassing.