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wrote:
> Help need some good gravy salt now comptons/burdalls have gone out of
> buisness any suggestions have tried all these powders but they are
> rubbish

Making your own pan gravies and quick sauces is a great way to enhance
your cooking skills. It turns out to be fast and easy, and very
rewarding. You're off to a good start already by recognizing that
those powdered concoctions are rubbish. For example, suppose you've
cooked ground beef patties in a cast iron skillet and just removed
them:

add a knob of butter to the skillet along with some chopped onions
(or better, shallots), cook for a minute or two on medium high heat;
stir in a bit of flour -- about the same amount as, or a little
less than, the butter;
while watching that cook for another minute, sip from your glass
of red wine, then pour a few tablespoonsful of wine into the skillet,
stir well, being sure to scrape up the flavorful bits from the bottom
of the skillet;
now pour in some canned (tinned) beef consomm=E9 or beef stock,
boil it until the sauce reaches the consistency you like;
serve over your beef patties.

There are hundreds of variations, but I hope this demonstrates how easy
this is.