A 24 hour question...
We have my daughter's dearest friend here in our home for the weekend...lives in residence in Kingston on year #4 or 5 of University at Queen's U...I call her the "Little Carnivour", as she is absolutely "raptor-like" about meat, seeing as her budget probably denies her much...
Anyways, the little carnivour has requested roast beef and yorkshires, gravy, smashed potato, etc tomorrow...
Will drive off to the far off and distant good butchering shop and buy same in the morning, and, of course have my own set of thoughts for how that's done, but, as it'll be an oversized roast (we want to send her back with leftovers!) and this neccessitates extra gravy, I thought I'd ask you all for any tips you might be willing to offer...
Been cooking a while, but I'll try every new idea, so please don't be shy...kick it out there for us all to benefit!
Lifter
We have my daughter's dearest friend here in our home for the weekend...lives in residence in Kingston on year #4 or 5 of University at Queen's U...I call her the "Little Carnivour", as she is absolutely "raptor-like" about meat, seeing as her budget probably denies her much...
Anyways, the little carnivour has requested roast beef and yorkshires, gravy, smashed potato, etc tomorrow...
Will drive off to the far off and distant good butchering shop and buy same in the morning, and, of course have my own set of thoughts for how that's done, but, as it'll be an oversized roast (we want to send her back with leftovers!) and this neccessitates extra gravy, I thought I'd ask you all for any tips you might be willing to offer...
Been cooking a while, but I'll try every new idea, so please don't be shy...kick it out there for us all to benefit!
Lifter