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Best British Gravy Includes Beef Juice and Boiled Cabbage Water

by Rajshri on October 25, 2009 at 10:36 AM
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 Best British Gravy Includes Beef Juice and Boiled Cabbage Water

The ideal recipe for traditional British gravy can be obtained from juices from a joint of beef and the left over water from boiled cabbage, say scientists.

Boffins at the Royal Society of Chemistry discovered the yummy treat, reports The Daily Express.

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And to make it even more delicious, the scientists have added a teaspoon of dark soya sauce - red wine can be used as an alternative - to the ingredients of meat juices, flour, iodised salt, pepper and vegetable water.

Chemical scientist John Emsley said a good gravy has a lot of nutrients, including protein, vitamins B1 and B6, riboflavin, iodine and nicotinic acid.

He added: "Gravy is a way to recover proteins, essential vitamins and minerals that may be lost on roasting a joint of meat and when cooking vegetables."

Source: ANI
RAS
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