MAKING GRAVY

3 Tbsp. fat
3 Tbsp. flour
2 c. milk
2 c. water or meat broth or milk

Good gravy should be smooth, appealing in color and not overpowering. To make pan gravy, remove cooked meat to hot platter. Pour all but 3 tablespoons fat from pan, retaining crisp brown drippings. Blend in flour.

Add milk if cream gravy is desired, or water or meat broth if brown gravy is desired. Stir and boil until gravy is thickened to desired consistency. Season to taste. Kitchen Bouquet may be added if desired to give a rich brown color. Makes 2 cups.

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