How to Make Gravy

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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</