Fat from the meat tray
3 tbsp of plain flour
Drop of gravy browning

Capon's stock:
Capon's carcass
Vegetables - carrots, celery and onions
2 pints of water

METHOD

Heat half of the fat from the meat tray, either in the tin or in a saucepan. Add the flour, using a whisk to create a roux.

Keeping the roux on a low heat, add about 6 - 8 ladles of stock to the tin, one ladle at a time, continuing to mix to avoid lumps. Add a drop of gravy browning, mix well and simmer before serving.

Capon's stock
Use the capon's carcass and the vegetables (onions, carrots, celery) and place in a large saucepan with the water. Boil them then simmer for approximately 30 minutes to create a fresh stock.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS