cshenk wrote:
It's just a thicker than usual brown beef based gravy. You should be able
to thicken up some regular jarred gravy with a little extra cornstarch to
match it. Jarred mentioned only for ease as you need just a ts (seems
low, sure it's not TB?).

Humm, others are comming up with maggi seasoning. They could be right, just
not the same thing I'm used to seeing as 'brown gravy'.


It's also not what Joyce Chen used in her book....

--
Jean B.