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On 05/12/2021 at 15:25, Stavross said:

Pot roast beef today, gravy made from all the gubbins in the pot ( little tip, don’t use flour in your gravy, when doing it in a pot put a good size spud in, when I blend it all it thickens the gravy ?)

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Mix the flour with cold water then put it in ?

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43 minutes ago, Stavross said:

That’s how I used to do it until I read the spud thing in a cook book ?

Taters a good mate for thickening bit of flour is great veg soup with tater and flour this me flask for tomoro everything that’s good for ya is in ther except ukarainian blondes 

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