Want to make gravy without granuales

On 22 Jul 2006 13:20:12 -0700, "MULLINERú"

It's not a "home". But anyway.

Ahaa,

There's traditional, and there's "traditional".

In our home traditional would mean made with meat stock-drippings from a roasted joint and onions. I imagine they'd mean in the traditions of the "traditional" London pie, mash, sausage, and jellied eels stall, notwithstanding they said home made. There is no "home" involved.

Going back to my parents time, given any joint, there was never enough meat stock-drippings to flavour the gravy (We were poor). My mother would use at least 4 Oxos, OTOH my mother in law was different, she used Bisto, &-or "Gravy Salt" in large amounts.

Not being familiar with the place it might be possible that they do indeed do a long boiling of the bones and make their own stock. However if it was 268 P.B. Road I see they don't make their own sausages, so would have to source the bones, and anyhow, it uses a lot of energy and labour.

For £5.75 for 2 sausages + mash + gravy, paying London rates I would doubt it myself. I'd also doubt they boil up-reduce a lot of expensive Marsala or Madiera wine, although June's recipe seems tantalising. I do have a little bottle somewhere received as a gift, and also the odd onion ...

None of which gets us very much closer to how they make their "Traditional" gravy. I'd wager a pound that if it's not commercial "Onion Gravy" from granules, it's regular Gravy granules with added onions. That is how many fancy "sauces" are made nowadays in high clbutt restaurants.

Not *The* *Highest* *Clbutt*, Naturellement.

BTW, Morrison's Supermarkets sell onions described as "Good Gravy Onions" . Why not ask them?

DG