21.   After browning the lamb I roast it on a bed of cut-up lamb trimmings to help concentrate the pan juices.

22.   Carefully degrease the pan juices and return them to the baking dish.

23.   Carve meat against the grain into slices inch thick, and serve with pan juices.

24.   Carve the turkey and serve with the pan juices.

25.   Continue baking just until the sugar has formed a glaze and serve in bowls with the pan juices.

26.   Decanting the pan juices and combining them with a roux of butter and flour produces a fat-laden gravy.

27.   Defat pan juices and serve as a sauce, if you like.

28.   Discard turkey neck and giblets from pan juices in roasting pan.

29.   Divide the mussels among four large bowls and pour the pan juices over the top.

30.   Dump the garlic into the pan juices and boil until the liquid is reduced by half.