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.