Remove meat from pan and keep warm.
Pour off fat and drippings. Measure 2 T. fat back into pan. Blend in 2 T. flour; cook and stir over low heat until mixture thickens and browns.
Slowly stir in 1 c. liquid (drippings, stock, bouillon or water).
Cook and stir until gravy thickens and comes to a boil. Season to taste.
If necessary, strain before serving.
Makes 1 c. gravy.
for oven roasts, steaks, chops, meat loaf, liver, chicken, turkey and sausages
CREAM GRAVY - use milk or cream as the liquid.
CURRANT JELLY SAUCE - add 1/4 c. currant jelly to lamb or veal gravy.
GIBLET GRAVY - use giblet stock as liquid and add chopped, cooked giblets to chicken or turkey gravy.
HORSERADISH GRAVY - Add 2 T. drained prepared horseradish and 1/2 t. paprika to gravy.
MUSHROOM GRAVY - Cook 1/2 c. sliced mushrooms in the fat until tender. Then add flour and procee as above.
PEPPER GRAVY - Cook 1/4 c. vinegar, 1 bay leaf, 2 sprigs parsley, 1 chopped onion and stalk celery together until reduce to about one half. Add to gravy and cook 5 minutes. Add 1/2 t. crushed peppercorns and cook 5 minutes; strain.
SAVORY GRAVY - Add 1/2 t. Worcestershire sauce and 2 t. ketchup or chili sauce to gravy.
SOUR CREAM GRAVY - use sour cream as the liquid. Add a dash of cayenne and 1 t. minced parsley.
WINE GRAVY - use part red wine for liquid.
for beef and veal steaks and roasts
Remove meat from kettle and keep warm. Skim excess fat from stock. Pour off stock and measure out 1 c. Return to kettle and heat.
Thoroughly mix 2 T. flour with 1/4 c. cold water; stir mixture gradually into heated stock.
Cook and stir until mixture thickens and comes to a boil. Season.
Makes 1 c. gravy.
for stew and pot roast
Remove meat from pan; skim off fat. Add 1/4 c. boiling water to pan; scrape pan well to loosen cooked glaze. Cook over low heat until blended. Dilute as desired and season.
for roasts, steaks, chops, chicken, etc.
2 T. cornstarch
3 c. chicken stock
2 T. soya sauce
1/2 t. sugar
Few grains of pepper
Place cornstarch in saucepan, slowly add bouillon; cook and stir over low heat until mixture thickens. Add remaining ingredients and cook until raw starch taste has disappeared.
for chicken, rice
PINEAPPLE HAM GRAVY
1 can (15 oz.) sliced pineapple
Pan stock from fried or baked ham. Drain pineapple and save juice. Brown pineapple slices in pan stock and remove. Add juice to remaining stock. Heat and stir to scrape up all particles from pan.
for ham, pork, spare ribs