"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Flour gravy (white gravy) Recipe

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This recipe for Flour gravy (white gravy), by , is from The Hatton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hatton
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 -3 Tbls of drippings ( oil, sausage grease, bacon grease, fried chicken grease, fried beef grease)
2-3 Tbls of flour
3 cups of milk
Salt and pepper to taste

Directions:
Directions:
1.Remove all but 2-3 tablespoons of drippings from skillet or pan
2. Wisk in flour until well mixed
3. Cook on low heat for 2-3 minutes, stirring constantly to keep from burning
4. Slowly pour milk into mixture and wisk until mixture is thick and smooth
( If mixture doesn't thicken enough, mix 1 tablespoon of flour into 1/4 cup of cold water and wisk into mixture)
5. Add salt and pepper to taste
6. Pour into bowl and serve hot

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
15 -20 minutes
Personal Notes:
Personal Notes:
When making the gravy in the skillet where meat has been fried, scrape the bits of meet from the bottom of pan and mix into gravy

You can also add cooked sausage or bacon to gravy to make a great gravy for bisquests and gravy

 

 

 

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