Thanksgiving is right around the corner and with it comes all our traditional food favorites, pumpkin pie, sweet potatoes, turkey, mashed potatoes and GRAVY!
Last week I shared with you how I found a gravy boat to match my china at the local flea market. It's a rare pattern so I was thrilled! I do have other gravy boats so I decided to pull them all out.
Hmm, this is not something I intended to collect,
how did I get so many?
I found this lovely silver sauce boat a couple of years ago for only a few dollars. I love that it is monogrammed with "C" for Cannon.
I think silver gravy boats are classic and go with every china pattern. I love the symmetrical shape of this and it's connected underplate. That makes passing it very easy.
I have a couple of Blue Willow gravy boats as well as creamers that can also be used for serving salad dressings.
I recently bought a couple of ironstone gravy boats while antiquing in Pennsylvania.
This one seems especially old and well used.
This charming little sauce boat belonged to my grandmother. Look at it's cute little feet!
English ironstone is always a classic!
So how to make the perfect gravy? I made a pork roast roast on Sunday so let me show you my method.
After removing the roast from the pan you can see the fat and juices the roast has rendered. I add a cup of water and stir to loosen those flavorful brown bits.
Then I strain the broth to remove any meaty bits. Pour stock back into pan and turn up the heat.
I put about 2 tablespoons of cornstarch along with a gravy flavor packet into a jar and add another cup of water. Shake well to remove any lumps, then slowly add to the simmering stock.
Simmer until the gravy has thickened. You may need to use a whisk to keep it smooth.
Perfectly smooth rich gravy!
I really don"t need so many gravy boats so some of these will be making their way to my antique store this week. If you need one for Thanksgiving drop on by!
I like to join these parties