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  • Pan Gravy Version 2

    From Ben Collver@1:105/500 to All on Thu Nov 20 08:27:26 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pan Gravy Version 2
    Categories: Sauces
    Yield: 1 Cup

    2 tb Meat drippings;
    - fat & juices
    2 tb All-purpose flour
    1 c Liquid (meat juices, broth,
    - water)
    Salt & pepper; to taste

    Place meat on warm platter; keep warm while preparing gravy. Pour
    drippings from pan into bowl, leaving brown particles in pan. Return
    2 tb drippings to pan. Measure accurately because too little fat
    makes gravy lumpy.

    Stir in flour. Measure accurately so gravy is not greasy. Cook over
    low heat, stirring constantly, until mixture is smooth and bubbly;
    remove from heat. Stir in liquid. Heat to boiling, stirring
    constatntly. Boil and stir 1 minute. Stir in few drops browning souce
    if desired. Sprinkle with salt and pepper.

    Recipe by Betty Crocker's Cookbook, 1986

    Recipe FROM: <gopher://sdf.org/0/users/papa/recipe/PanGravy.txt>

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