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Fill a quart jar half full of cold water and 2/3 cup flour. Put the lid on the jar and shake well.
Take the dripping and juice from the meat and add ice cubes in order to get the fat off. Remove ice and solidified fat from the dripping and add bouillon granules for flavor. Be careful to taste and get the right flavor. Always add a little black pepper. (1-3 tsp depending on the volume of gravy.)
Put drippings, etc and the mixture from the jar into a pan. Mix with a wire whip. Then turn on the heat. Always stir constantly so that the bottom doesn’t solidify and so that the gravy doesn’t get lumps. Take off from heat as soon as the gravy starts to thicken.
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