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In article >, (PENMART01) wrote:
>In article >, OhMy >
>writes:
>
>>OK, so you roast the turkey, pour the juices into a cup or something,
>>skim off the fat that rises to the top. So what is that stuff that's
>>left? The stuff you use to make gravy.
>
>Fond.

Ah... Takes me back to The Old Days when the dripping from my
grandmother's Sunday roast sirloin (in the days when you actually got
the fillet included in the middle of the roast) was solidified in the
kero fridge and I could spread the fond(?) [that's a new term to me,
but you make it sound like the stuff I mean that was found in the
enamel panican under the layer of fat] on a couple of slices of bread
for a light evening meal before we went back to town. Yummy!

Cheers, Phred.

--
LID