To make good gravy, you must be patient,
let the juice settle to the bottom, let the fat
float to the top in all its golden light. Skim
it with a thin spoon, take its measure. Equal
it with flour, sprinkle with salt, speckle
with pepper. Stir constantly in the roasting pan,
making figure eights with a wooden spoon.
Scrape off strips of skin, bits of meat; incorporate
them in the mixture, like a difficult uncle
or the lonely neighbor invited out of duty.
Keep stirring. Hand the wooden baton
to one of your daughters; it’s time for her
to start learning this music, the bubble and
seethe as it plays the score. One minute
at the boil, then almost like magic, it’s gravy,
a rich velvet brown. Thin it with broth,
stir in chopped giblets, then pour into
its little boat, waiting with mouth open.
Take up your forks, slide potatoes, stuffing,
gravy, into your mouth, hum under your breath.
Oh, the holy family of gravy, all those
little odd bits and pieces, the parts that could
be discarded, but aren’t; instead, transformed
into a warm brown blanket that makes
delicious every thing it covers.
From Line Dance (Word Press, 2008).
Used with the author’s permission.