Here is your basic recipe for meat
Your Host, Brad
To each 1/4 cup fat and savory brown juice in the
roasting pan, add 1/4 cup flour and blend until smooth. Add 2 cups cold water or
cooking water from boiled potatoes, or milk; stir constantly over direct heat while
heating until it boils and thickens. Season with salt and pepper to taste.
Variation: To make gravy for braised meat or pot roast, which has a considerable amount of liquid in the pan,
remove the meat and slowly stir into the simmering liquid enough flour paste (flour mixed
with water to a heavy thickness) to make gravy the right thickness. If it becomes
too thick, add more water. Season with salt and pepper to taste.
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