Paul M. Cook©® wrote:

> Saw something similar at Thanksgiving once. The "cook" took all the fat
> and juices from the roasting pan, added some canned chicken stock, heated
> to a
> boil then plopped in a half cup or so of raw flour. A quick stir then
> poured through a strainer and, voila! Turkey, blech, gravy.

When I make gravy at Thanksgiving, I have to chase my wife out of the
kitchen and keep her out. She's voiced her disapproval of using filter
organs for foodstuff and the only way she'll eat real gravy (as opposed to
jarred stuff) is if she doesn't see me cooking the organs while the turkey
roasts...

--
Darryl L. Pierce >
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"What do you care what other people think, Mr. Feynman?"