Brown Gravy


drippings from roast
1 cup water
1/2 cup flour
salt and pepper
Kitchen Bouquet


Heat drippings from roast in pan the roast was cooked in. When they are heated and boiling, stir in mixture of 1 cup water to 1/2 cup flour that has been stirred or shaken vigorously to remove lumps. Use as much as necessary for desired consistency or thickness. Bring to boil. Season with salt and pepper and/or add Kitchen Bouquet- just a couple of drops.

Water may be added to pan to remove browned drippings at the very first. When making gravy, reserve some of the water the giblets have been cooked in to make more gravy.

-This is a yummy gravy!

From: Glorious Grub Cookbook By. Joan Stewart


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