Gravy is a sauce made from the sediment and juices which remain in the pan after meat or poultry has been cooked. The juices are sometimes served as they are or, depending on the recipe, they.are diluted, concentrated or thickened. Generally speaking, gravy for beef and game is thin and dark brown in colour and gravy for lamb, veal, pork and poultry slightly thickened and medium brown in colour.

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