51.   Pull the tray from the broiler and immediately pour the wine around the shrimp so that it mingles with the pan juices.

52.   Pour deglazing juices into pan juices.

53.   Pour the pan juices into the sort of gravy boat that allows you to pour the broth off from the bottom, leaving the fat on top.

54.   Reducing the pan juices with cream, mustard, roasted garlic and rosemary creates an intensely flavored, tangy sauce.

55.   Remove chicken from the oven, place on top of the watercress, spoon the pan juices over and garnish with orange slices.

56.   Remove the dishes from the oven, uncover, and baste the sweet potatoes and apples with the pan juices.

57.   Raise heat under the pan to high, and reduce pan juices for a minute or two.

58.   Remove from oven, turn drumsticks over and shove the onion slices down into the pan juices.

59.   Roasted Nantucket Bay scallops, nearly the size of small muffins, stand unadorned, coated in some simple pan juices.

60.   Serve warm with the pan juices, with or without strawberry sorbet or vanilla ice cream.