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Instructions |
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Lift roast to hot platter. Pour fat and meat juices from roasting pan into big glass measuring cup. When fat comes to the top, skim off. For 2 cups gravy. Measure 1/4 cup of the fat into skillet. Blend in 1/4 cup flour. Keep heat low; cook and stir until frothy.
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Remove skillet from heat. Add water or milk to meat juices to make 2 cups. Pour part into roasting pan; swish around and scrape to loosen crusty bits. Now stir all liquid into flour mixture in skillet; blend smooth. Return to heat. Stir constantly until mixture thickens.
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Season with salt, pepper, perhaps a dash of thyme and few drops of Kitchen Bouquet. Simmer gravy about 5 minutes and serve,
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Originally Submitted
1/3/2012
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