Gravy

By Teresa Ness

 

How to make good gravy:

 

1.    Remove meat from pan or roaster.   (I always have an onion in there and probably a clove of garlic.)   

2.    Cook the juice until all the liquid is gone and there is only brown stuff on the bottom of the pan. (Do not burn).  

3.    Add about 1 cup water and bring to boil and boil down to nothing again. 

4.    Remove extra grease. 

5.    Add more water and salt and pepper and one or two bouillon cubes and bring to boil and add flour that has been mixed with water.    

6.     The amount of gravy depends on the size of the meat or chicken or turkey.    Have a taste so you don't make it too weak.