Make Gravy

1. Pour off all but ¼ cup of fat from the pan of roasted chicken, turkey or meat.  Be careful not to pour off the caramelized drippings. Add mirepoix
2. Put the pan on top of the stove over medium heat.  Sprinkle the pan with flour.  Using the back of a slotted spoon, stir the flour about the pan, scraping the crispy bits of drippings loose
3. Add bay leaves and fennel. Cook until the flour starts to brown, about 2-3 minutes
4. Add wine and continue stirring until it thickens.  Add 3 cups stock, simmer 5-10 minutes
5. Season with salt and pepper
6. Remove from heat and ladle through a fine-mesh strainer

Make Peverada Sauce

1. Heat the olive oil in a large sauté pan over medium
2. Add the garlic, ginger and shallots. Cook 5 minutes, or until tender
3. Add the livers and cook 2 minutes. Season with salt and pepper
4. Add the sopressa and anchovies and cook 5 minutes
5. Add the lemon juice, zest and white wine. Simmer 10 minutes
6. With the back of a spoon, mash some of the mixture  against the sides of the pan for a smoother consistency
7. Stir in the sage and parsley. Taste and adjust seasonings

Assemble

1. Add some or all of the Peverada Sauce into the Gravy.  Check seasonings and ladle directly onto entrée or pour into a gravy boat to bring to the table