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... speaking of GRAVY A Famous Gastronome writing in Wine Food, Summer Number 1942, has said: r I 1 XO-DAY, when our roasts are nearly all bakes, the cook usually serves them with thickened gravy. She pours away from the baking tin all the fat except a dessertspoonful. To this she adds a dessertspoonful of flour or cornflour and mixes it over the fire until it is brown and smooth. Next, she pours ...

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