[snugs]

Another tip to avoid lumpy gravy use cornflour (I believe you call it cornstarch) but remember you only need a little. Best way to use is mix it with a little water and add to stock bring to the boil to thicken and then simmer for about 5 minutes.

It is great in stews and casseroles as well. If you use a crockpot (Slow cooker) when the dish is cooked you can add the cornstarch mixed with water and bring to the boil and then leave for about 10 minutes and you have thick gravy.

[bonfire]

I sometimes use cornstarch....especially in oriental dishes. NEVER in gravy!! :)

[Maumee]

My mother was Welsh and her cooking was infamous,I remember flames shooting out from the frying pan as she ruined pork chops,everything was either burned or raw. Breakfast milktoast was her specialty but she was very secretive with her recipes never gave me one,thank God!