Advertisement
How to Make Gravy
- Makes about
2 cups
- Difficulty
Easy
Published 1972
Method
Roasting meat at the correct low temperature, 300 to 325°, results in a roasting pan almost free of browned meat extractives—flavor so necessary for making good gravy.
Country women, with their meat-potato-and-gravy husbands, have found a way out: Brown the flour in some of the fat</
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe