`Limback Gravy' Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: All pan juices from roasted meat (beef, pork or fowl)
Butter (1 T. per cup gravy)
Flour (2 T. per cup gravy)
Water
Black pepper to taste
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Directions: |
Directions:In a heavy, open pan, over high heat boil all pan juices from meat; continue rolling boil until juices are reduced to a thick caramel colored syrup. This process can't be rushed or omitted and may take 15 or more minutes if the meat is a turkey or large roast. Have ready a thickening mixture of flour mashed together with butter. Reduce the heat and stir flour mixture into pan juices and cook one or two minutes. Add water and simmer gravy, stirring to dissolve any brown bits in the pan, until the gravy is the consistency you prefer. A little black pepper is the only seasoning that this rich gravy requires. |
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Personal
Notes: |
Personal
Notes: The first time I tasted Paula's gravy I asked her if she added Kitchen Bouquet to achieve the rich brown color and intense flavor. She shared this method with me and told me that when Grandpa Breder was impatient, Grandma Breder didn't care. They didn't eat until the gravy cooked down! I guess that means that this is really "Breder" gravy but my own relatives have eaten it at my house so long that they think it's "Limback" gravy!
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