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This site is not publicly editable, so what readers send in is how it grows and how it gets corrected. Everything here is read by a person.

Especially welcome

• Family recipes and gravy stories — the way your household actually does it, and where it came from. Quantities and a method are ideal, but the story is worth having on its own.
• Traditions — regional, seasonal or household. We cover Britain, Ireland, the American South, Québec, Scandinavia and central Europe so far, and there are certainly traditions elsewhere that deserve a page.
• Reviews of supermarket gravy products — granules, pastes, pots and jars. What you bought, what it cost, and whether it was any good.
• Say hello — we'd love to hear from visitors.

Corrections are just as welcome as new material. If you can point at a source, better still.