Recipe - Red Wine Marinade

Giblets or 1 One half pint stock
Turkey juices
3 tablespoon Plain flour, sifted
10 fl Red wine
2 tablespoon Redcurrant jelly
Salt & freshly ground black
Pepper

Here are some recipes from the Safeway magazine that I've formatted into
meal master.

If making stock from the turkey giblets, place the giblets in a large
saucepan with 2 pints water. Bring to the boil, reduce the heat and simmer
for 30 minutes or until the liquid is reduced to 1 One half pints. Strain and
discard the giblets. After removing the turkey from the roasting tin, skim
off any excess fat from the juices. Place the roasting tin on the hob and
heat until the juices are sizzling. Sprinkle over the plain flour and stir
constantly for 12 minutes. Remove the pan from the heat and slowly add the
stock, red wine, redcurrant jelly and season to taste. Return to the heat
and simmer gently, stirring constantly until thickened. Pour into a warmed
gravy boat and serve.
Posted to MMRecipes Digest V3 #326

Date: Thu, 28 Nov 1996 15:28:59 +0000

From: Susan Taft jr03@dial.pipex.com