So it turns out that eating raw fish might not have been such a good idea after all

[Burney]

My beef leaves no juices in the tin
All I find are burnt shallots
Even the fat ****s off

The red jelly is redcurrant Sorry
If I wish to jazz the gravy up I add a sprig of thyme and pepper

But surely you leave your meat to rest under foilfor at least 30 minutes, vpv? And you presumably only cook it rare like a good gentleman?

In such circumstances, there should always be a good quantity of juice released, which is indispensable in the gravy.

I'm not sure how I feel about adding jam to gravy, but when feeling playful, I have occasionally been known to add a spoonful of Marmite to it.