2 tbsp liquid meat fat
570ml/1 pint stock
1. Transfer the juices and fat from the roast and place in a glass jug, allow this to stand for a few minutes, them skim off the fat that s on the surface. Place the roasting tin that was used for the roast on to the hob and heat this on a medium temperature. Add the fat and stir in the corn flour, cook this for around 1 minute.
2. Then add the meat juices and stir in the stock until a smooth gravy is formed. Allow the gravy to boil and then simmer for around 10 minutes.
3. Season and serve.