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(, Sun 1 Apr 2001, 1:00)
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they will suck up the juices, vital for gravy making, I surround my meat with carrots and onions which add to the juices beautifully.
(, Mon 5 Sep 2011, 13:20, 3 replies, latest was 14 years ago)
then you don't need to
(, Mon 5 Sep 2011, 13:26, Reply)
(, Mon 5 Sep 2011, 13:29, Reply)
(, Mon 5 Sep 2011, 13:32, Reply)
I've always done it like that (and so has my mum) and the gravy has always been excellent.
(, Mon 5 Sep 2011, 13:23, Reply)
They specialise in Asian/Afro-Caribbean stuff.
(, Mon 5 Sep 2011, 13:31, Reply)
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