Page:Browne - The Plain Sailing Cook Book.djvu/45

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GRAVY FOR ROAST MEAT

  • MATERIALS
  • ¼ cup liquid from roasting-pan
  • ¼ cup flour
  • 1 teaspoon salt
  • Pepper
  • 2 cups hot water
  • UTENSILS
  • Large spoon
  • Bowl

DIRECTIONS

  1. After the meat has been taken from the roasting-pan, pour off into a bowl all but about ¼ cup of the liquid in the pan.
  2. With a large spoon, rub and mix the flour into the liquid in the pan.
  3. Put the pan over the fire, slowly add the hot water while stirring constantly, and allow the mixture to cook until it thickens and boils.
  4. Add salt and pepper.

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