| 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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