English muffins -- what do the English call them?

someone post the image of giada's boobs

I've always made gravy with pan drippings with flour mixed in, then with stock added. When it thickens up I add white wine (if chicken) or maybe worcestershire sauce amd red wine.

Never ever heard of putting cream or milk into a gravy before though (as opposed to white/bechamel/mustard type sauces).

I think I prefer making gravy from bacon drippings over sausage drippings, because they're making sausage leaner these days and you have to augment the drippings with butter. And then you're just getting close to bechamel. No problem rendering enough fat out of bacon.

Porkpie otm about gravy, altough I gave made chicken gravy with milk in ( no flour though) which is surprisingly good. However, having gracy does not preclude the making of a white sauce or bread sauce with the meat fat, to which family the sausage gravy surely belongs. I like to make biscuits and gravy at home but I prefer to make a purer british style gravy to do so. It is hard to get as much flavour into a white sauce.

Maybe it'll help if you guys think of the flour as "tipping" the gravy