Saturday, December 01, 2007

Pan Gravy

For each cup of brown drippings use:
2 Tbsp. fat
2 Tbsp. flour
1 cup brown dripping liquid or other liquid (water, stock, etc.)

Remove meat to a warm place. Pour off and reserve the clear fat from the brown liquid. Measure the amount of fat needed into a small saucepan.
Measure the brown liquid into the roasting pan. Stir and scrape all of the brown drippings loose from the pan, heating the mixture if necessary. Set aside.
Add flour to the fat in the saucepan and whisk together until smooth. Cook over low heat, stirring steadily, until the mixture is bubbling. Remove the pan from heat. Gradually whisk in liquid and drippings from the roasting pan. Return the saucepan to heat and bring to a boil, stirring constantly. Boil for 1 minute. Season to taste with salt and pepper, and serve.

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