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 from the roast. Then for flavor add canned meat broth instead of water for the liquid. Canned beef broth goes into gravy made with roast beef or lamb, and chicken broth for veal and pork.
Here’s how to do it. Remove roast to hot platter. Pour fat from roaster and add broth to pan. Let stand a few minutes and scrape loose any browned particles. Measure
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