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Hmm can't quite see the chippies doing that, as karen says I can't imagine they even make their own stock. I think "classic gravy" and "chippie gravy" are two very different things.

I would agree with karen's theory or even worse say that it is probably a list of e numbers with a dose of MSG out of a jar or tin.

Sorry no offence meant, and if there is an owner of a chipshop around, please put me straight!

If you want an authentic taste you need to make some caramel by browning some sliced onions sprinkled with a little sugar in a medium heavy pan with a good knob of butter. When the onions are really brown splash in some beer or Guinness to deglaze the pan, then sprinkle a tablespoon full of plain flour over them and stir until you have a brown paste. Gradually add boiling water, stirring all the time until you have both the consistency and the volume you're seeking. Season to taste and either strain out the onion or blitz with a stick blender to incorporate the onion. A good dash of Worcestershire sauce will add flavour; and you never went near a stock cube!

hi tommy I can't imagine that chippies make their own stock. They probably just use granules and add boiling water IMHO and then let it stew.

unless a chippy from north west replies to this , i would say depends on your taste. there r so many ways to make beef stock, gravy, most good cook books have them, gary rhodes, delia smith, they all have web sites. but be warned a lot of these restaurants dont like to give away their way of doing things, coz if u get too good u wont need to go back to them!!!