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    The secret is not to make the gravy too thick and, after it has thickened, to give it a good boil to make it glossy. This recipe makes enough gravy for 4. Increase the quantities according to the number of guests you have.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1-2 tbsp plain flour
    • 150ml Madeira
    • 300ml stock
    • Salt
    • Freshly ground black pepper


    1. After removing the bird from the roasting tin, pour off the fat from the tin, then pour the remaining meat juices into a jug. Add the plain flour to the roasting tin and mix with the sediment. Cook over a medium heat for 2-3 minutes.
    2. Pour in the Madeira, scraping and stirring vigorously to mix the flour with the wine. Add the reserved meat juices and the stock. Bring to the boil and simmer until thick. Season to taste, pour into a warm gravy boat and serve.

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