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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

~Brown Gravy Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 T. fat
2 T. flour
3 T. cold water
1 3/4 c. hot water
Directions:
Directions:
Make gravy in pan in which the meat is cooked, then all the crusty brown particles and fat adhering to the sides and bottom of the pan will be used. Pour off all but 3 T. of the fat. Place over slow heat; with a wooden spoon scrape down the sides and bottom of pan. Mix flour and cold water, pour into hot fat, stirring constantly over slow heat. Add hot water, increase heat and let boil 5 minutes. Add salt and pepper. This never fails to give rich brown gravy.

Note: Lamb, veal and pork gravy require equal measure of flour to fat as they are usually thicker than beef gravy.

 

 

 

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