Pan Gravy

This is a basic recipe for most kinds of gravies.

For each cup gravy:

2 Tablespoons Drippings, (fats and juices)
2 Tablespoons Flour
1 Cup Liquid* (meat juices, broth, water)
Salt and Pepper

Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in the pan. Return 2 tablespoons drippings from pan. (Measure accuratley because too little fat makes lumpy gravy.)

Stir in flour. (Measure accurately so gravy is not greasy.) Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 2 minutes,( this makes sure the flour is cooked and the gravy doesn't taste like raw flour.) Salt and pepper to taste.

*Vegetable Stock For Soups And Sauces,
consommé or tomato or vegetable juice can be
substituted for part of the liquid.

Creamy Gravy

For Chicken, Chops and Veal:

Substitute milk for half of the liquid.

Mushroom Gravy

For Beef, Veal, and Chicken:

Before blending flour, cook and stir 8 ounces
mushrooms, sliced in drippings until golden brown.
Stir ½ teaspoon Worcestershire sauce into gravy.

Thin Gravy

Decrease drippings to 1 tablespoon and flour to 1 tablespoon.

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