I don't know why, but British love gravy... Watch the video and do these activities. Then, send them to my email.
What kind of meat does the speaker recommend you to use gravy with?
Where is the fat taken from?
When does the fat rise to the top of the bowl?
What are the ingredients of the roux?
How do you keep the roux from burning?
When do you know the roux is done?
What is the final step after seasoning it?