"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gravy, Jane Stephenson's Best Ever Recipe

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This recipe for Gravy, Jane Stephenson's Best Ever, by , is from The Love Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephen Mack
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Stick Butter
3-4 heaping tsp Flour
Garlic Powder
2 Tbsp. Bullion (Beef or Chicken) dissolved in water
Pepper
Beef or Chicken Broth

Directions:
Directions:
In a large frying pan melt one stick butter. Stir in three to four heaping teaspoons of flour and cook on medium heat until brown. Stir in garlic powder, bullion (dissolved in water), and pepper. Add broth, one cup at a time, stirring constantly until broth is absorbed. Keep adding broth until you reach the desired consistency.

 

 

 

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