| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | tb | Fat; (up to 4) |
| 2 | tb | Flour |
| 3 | c | Cool liquid |
| Salt | ||
| Pepper |
INSTRUCTIONS
Ida S. Davidson & Florence C. Shields Gravy was an important part of pioneer cooking, and prodigious quantities of it were consumed. Gravy made with milk usually was preferred, but meat or vegetable broths or even water were used when more favored ingredients were unavailable. The drippings from roasted meat were the preferred fat for gravy. Remove the roast meat from the pan, leaving an ample amount of fat. Add the flour, and stir it in over heat, browning slightly if esired. Remove from the fire, and add the liquid, stirring rapidly to prevent lumping. When blended, return to the heat, bring to a boil, and season with salt and pepper. Amounts can be varied according to the richness desired and the amounts needed. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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