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Print this Recipe    milk rather than water.

Remove the meat from the pan you have been roasting it in. Drain
excess grease, leaving maybe a tablespoon or so of grease with the
browned bits and juices in the roasting pan. Put the pan on the stove
and simmer over medium heat. Stir in 3-4 tablespoons of flour (enough
to absorb the remaining grease) and simmer until drippings begin to
thicken, stirring well and scraping the bottom of the pan with a
spatula. Reduce heat and add milk, about a quarter-cup at a time,
stirring well as the gravy thickens. If the gravy becomes too thin,
you can thicken it as you would a white sauce, by adding pea-sized
balls of butter and flour mixed together. Add black pepper and salt to
taste. Pan gravy that is too pale can be darkened with a splash of
coffee, but milk gravy is supposed to be fairly light in color.

-- Jill

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