---- wrote:

>> Then, I know I still haven't perfectly understood what gravy means
>> overseas. Isn't gravy a sauce composed *mainly* of sauces released by
>> the meat while cooking, thickened or not in the way you prefer?

> you have described American gravy. Meat drippings or stock, frequently
> thickened with a slurry of flour or corn starch. If you think of the
> "mother sauces" of classic French cooking, it's sort of a cross
> between the espagnole and the veloute. All gravy (no matter what
> language) is "sauce". Whether a sauce is a "gravy" depends on what is
> in it. "Gravy", whether in English or Italian, involves meat and is
> used as an accompaniment to meat. (Though frequently, it is also used
> to add flavor or moisture to the rice, potatoes or pasta side dish).

Many thanks to you
--
ViLco
Let the liquor do the thinking