Roast the meat in a strong metal roasting tin.
When the meat is cooked, lift the joint out to stand, ready for carving, and get rid of the excess fat/oil from the roasting tin.
Put the roasting tin on the hob, on a medium-hot setting, and pour in a generous wineglass full of alcohol. (vermouth/white wine for chicken, red wine for beef, cider or a sweetish ale for pork). Immediately lower the heat setting to medium-low and, while there is still plenty of liquid, use a spatula or wooden spoon to dislodge the lumps and congealed goodness from the bottom of the tin, dissolving it into the alcoholic stock. Turn the heat right down.
Put a tablespoonful of cornflour into a mug and add enough cold water to cover it, mixing it to a thin paste, with no lumps. Add this paste into the roasting tin and mix it with the liquidy residue.
Add 2/3 of the stock, mix it in with the paste and turn up the heat to medium-hot. The liquid should start thickening and darkening. If it's looking too thick, add more of the stock. There may be some hard, dark bits remaining, so pour it through a sieve, rinse the roasting tin quickly if necessary and then put the gravy back in the tin and on to the hob at the lowest heat.
Serve in a big jug and, hopefully, there will be enough to go with the leftovers to make Monday night's dinner more interesting.
Your roasting tin has to be solid metal - not the tinny kind with a non-stick surface. The thin non-stick ones can't stand the hob heat under them - the non-stick just comes off into your gravy.
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