"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Gravy, by Gwen Paulson, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pour meat juice into large sauce pan, saving back 1 cup. Add cold water to the one cup, has to be cold before adding the corn starch. Start with 2 T corn starch and add more until very thick. Use wire whip to combine.
Have meat juice in the sauce pan boiling - gradually add the corn starch mix to the boiling meat juice, using wire whip constantly. You can add water if gets too thick, then turn down and simmer.
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