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Gravy, mix 1 teaspoon flour with 2 teaspoons Bisto gravy browning with a little water in a cup. Meanwhile bring about a pint of water with one Oxo cube crumbled to the boil, turn down and slowly add the Bisto mix and stir in a figure 8 until thick and glossy.
Once the beast of your choice has finished roasting, stand to one side to rest, separate off as much of the cooking fat as possible and add gravy to pan, stir carefully including the roast juices
Pour into a warmed gravy boat and serve ...... mmm lovely !
You make your dough, roll it out, cut out your cookie shapes, put them on a lined baking sheet, and put in the freezer for 10 min., then straight into the preheated oven.
I have another post on here about my problems with soft boiled eggs, I am up to about 7-8 minutes at a simmer. Can't stand runny whites. 'Nother yuk.
In case this is a game, I'll continue.
How do you make?
Gravy.
AS for eggs, I would not simmer them that long even if I didn't want runny whites: We have always used the 3 minute to 3 1/2 minute timing. They come out fine: yes, we do simmer them, we do not turn the burner off.
Gravy: there are so many ways: I use the drippings from the meat: scrap it and add a tbl of flour. turn off the burner. Mix well and slowly add about 1 cup of milk or broth, depending on what kind of gravy you what. If you want cream use milk. Then turn the burner back on, and keep stirring until the gravy thickens. Add wat and pepper if needed. You can also add a few other spices, depending on what you are serving and how many spices you originally used. hes fsuwer
Crepes - old family secret is to use soda water (club soda) to thin after letting the (thicker) batter rest for at least an hour in the fridge. Easy on the sugar - I only use a tablespoon for a four-egg batch. Makes a perfect consistency crepe with the slightly crispy rim around the edge.
Soft boiled egg....lower egg into simmering water. Time 4 minutes.
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