71.   Stir flour into pan juices to make a gravy and cook over medium-low heat.

72.   Stir half of the dried fruit into the roasting pan juices.

73.   Strain pan juices into a sieve, discarding pieces of stalk.

74.   Stir the cream sauce into the pan juices and divide mixture among the four bowls of mussels.

75.   Stir the cornstarch into a bit of water and when smooth add to the pan juices to thicken.

76.   Stir the pan juices, pour them over the shrimp and bread and serve with lemon wedges.

77.   Stir them into the sauce, along with the pan juices.

78.   Strain the pan juices into a medium saucepan.

79.   The cake absorbs the delicious roasting pan juices, bonding with the fruit.

80.   The quick way of making gravy, suggest some experts, is to mix flour and water together until smooth and then stir it into the hot pan juices.