INGREDIENTS

INSTRUCTIONS

Gravy from baking roasts or poultry differs slightly from gravy from
sautéing meats. The consistency is different, but the end result it
the same, a moist seasoned sauce to enrich to the entree.  Transfer
drippings from roasting pan into a sauce pan. Add 2 cups  water. Heat
to a furious boil and reduce slightly. Remove from heat  and strain.
Return strained drippings to heat; turn down to a simmer.  Mix flour
and cold water in a separate container. Slowly add flour  and water
mixture to diluted drippings and continue to simmer. Stir  constantly
until gravy is as thick as you desire and completely  smooth and
blended.  TIP: If the gravy is too pale, use a little Kitchen Bouquet
or other  color additive. Evaporated milk produces a richer, creamier
gravy.  You can dilute it with Half and Half or with half plain milk if
desired. "EVAPORATED" is not interchangeable with "SWEET CONDENSED
MILK," but it's an easy shopping mistake to make. YIELD: 2 1/2 to 3
cups gravy.  Posted to bbq-digest by DJack1393@aol.com on Nov 7, 1999,
converted by  MM_Buster v2.0l.

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