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LOCATION: Recipes >> Sauces >> Cream Gravy 01

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Milk Gravy

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.

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