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Gravy Recipe

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This recipe for Gravy, by , is from The Heyboer Family Heritage Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Heyboer
Added: Saturday, August 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
drippings
flour
salt
pepper
milk or water

Directions:
Directions:
This at the request of my daughter Amy--

General directions as it varies somewhat each time.

Fried chicken gravy--
Remove chicken from pan. There should be some grease not a lot. Add flour to the pan enough to mix with the drippings so it looks toward the dry side but mixed thoroughly. (At this point you can brown the drippings if you want browner gravy.) Add milk. For a small amount of drippings and flour I would at least add a cup. Use the whip as you blend in the milk as it is cooking. Continue whipping and adding milk until the right consistency. Add salt and pepper to taste.

Sausage--as above except I leave the sausage in and blend the flour into the sausage with the grease from the cooking. Again, the time to brown it is before you add the milk.

Beef, Pork--I usually use water with.

With any of my gravies if there are large pieces of onion, peppers, mushrooms or little pieces of meat in the broth; I use put in the blender for a few seconds to smooth it out. (I like the flavor these extra vegetables give the gravy.) Usually I don't get any lumps when I make gravy; but, I have on occasion and when that happens I put that in the blender for a few seconds as well.

Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Making gravy in many instances helps clean the pan as you cook the little bits into the gravy!

 

 

 

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