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Gravy: White and Brown Recipe

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This recipe for Gravy: White and Brown, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Abernathy


cup meat drippings
1 heaping tbsp flour
2 cups milk
1 tbsp corn starch
soy sauce (optional)

White gravy:
Remove the meat from the frying pan and make sure that there is a thin layer (about cup) of drippings in the bottom of the pan (too much pour some off / too little add butter). Turn the heat back up to high.

Sprinkle one heaping tbsp flour over the drippings and stir until well blended and there are no lumps of flour.
Stir in two cups of milk (you can use any liquid, but milk gravy is traditional for chicken and country fried steak) and continue stirring until gravy thickens. Season with salt ( tsp +) and good course pepper (to taste).

Brown gravy:
The best example of this is Mamas chuck roast that she used to make at least three times a month for as long as I can remember. To tell you how to make the gravy, Ill have to tell you how to make the roast.

Pour a couple of tbsp of oil in a dutch oven or an electric fry pan (Mama used both). Salt and pepper a good chuck roast 3-4 lbs. Pour a couple of tbsp flour in a plate and dredge the roast in the flour. Brown both sides and the edges of the roast in the oil. Turn the heat down to low and pour in water up to the top of the roast. Add two bullion cubes, cover and walk off. Check it every thirty minutes to make sure the water does not boil off (add water and lower the heat if necessary), turn it once after one hour. Make the gravy after two hours.

Remove the meat from the liquid and turn the heat back up to a boil. Place one heaping tbsp corn starch in a cup or bowl and SLOWLY add one cup of cool water STIRRING CONSTANTLY until the corn starch is dissolved. If you screw this up pour it down the sink and do it right. You do not want to have a hard ball of corn starch in your gravy. Now, keep stirring the corn starch (or it will settle) and pour it slowly in the boiling broth. Stir the gravy until the corn starch turns from white to clear and the gravy thickens. Season with salt (1 tsp+) and good course pepper (to taste). You can add more bullion or soy sauce for a darker gravy and richer taste if you prefer. This whole process should not take more than a few minutes from when the broth starts to boil.

Personal Notes:
Personal Notes:
Every good cook has to learn how to make good gravy. There are two types; white gravy and brown gravy. White gravy is made from drippings after frying meat. Brown gravy is made from liquid when stewing meat.




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