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A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

food thickener, thickening agent, liason, beurre manie,

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.