2 tbls drippings (fat and juices) for each cup gravy
2 tbls flour
1 cup liquid (meat juices, broth, water)
s&p
Place meat on warm platter, keep warm while preparing gravy. Pour drippings from pain into bowl, leaving brown particles in pan. Return 2 tbls drippings to pan. Measure accurately as too little fat makes gravy lumpy
blend in flour (measure accurately so gravy is not greasy). Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. If desired add few drops bottle down bouquet sauce. Season with S&P
2 tbls flour
1 cup liquid (meat juices, broth, water)
s&p
Place meat on warm platter, keep warm while preparing gravy. Pour drippings from pain into bowl, leaving brown particles in pan. Return 2 tbls drippings to pan. Measure accurately as too little fat makes gravy lumpy
blend in flour (measure accurately so gravy is not greasy). Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. If desired add few drops bottle down bouquet sauce. Season with S&P
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