Ingredients
- All the juices in the bottom of the Christmas bird baking tray
- 1 tablespoon white flour
- white wiiiiiiiiiiine!
- water
- salt
- pepper
Preparation
Decant the juices into a small container and let it settle so that oil and fat rises to top. Spoon off as much of the oil as you can. Pour remainder into a small pot over medium heat. Add generous amounts of wine with a fluid wrist. Add 1 tablespoon white flour and stir with wooden spoon or whisk and stir continuously to eliminate lumps. Let simmer while flour thickens the gravy. Dilute with more wine and/or add more flour until desired consistency achieved. Serve!
First time Nicholas made this for Robyn was: Christmas dinner on December 27, 2013 after a Wormwood Scrubs walk!
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