Show r. j i I I 1 S t ti 11 A. A t l N f I S i I WAYS YS OF I. I GR GRAVY There Ther are two vo distinct ways of making making ma ma- king Icing gravy for roast meats each one having special champions One method is to mix the flour or other thickening with a little cold water and then pour it into the meat juice made mad by diluting diluting- the dripping in the roasting pan with water Tho The other Is to sprinkle the flour from a sifter directly on the dripping pan diluting it U gradually with boiling water and stirring it briskly all the tho time When the gravy y is made from meat i stock stockS the flour must always alwaY's be bo mixed with water first Giblet gravy gravy Clean Clean the giblets and coOk coble them until tender in water enough to cover Save the water in which they were boiled put over tile the fire Ina in ina ina a saucepan a heaping tablespoonful each of butter and flour and stir them the they are arc brown gradually stir I in the tho chopped giblets and broth It If there is not enough broth to make male a gravy of the tho proper consistency add adda a little boiling water season the gravy grav palatably with salt and pepper let it boil boll for a moment and serve Brown gravy for roast goose gose or gosling After gosling After the gosling gopling is ia roasted or baked pour nearly all the fat out of the tho pan but do not pour away the tho brown bro part of the drippings put the pan over the fire stir into it a heaping tablespoonful of flour and let the flour brown Then stir In a pint of boiling water season the gravy with salt and pepper it it boll boil for a moment and then serve it with the gosling Curry gravy for boiled mutton mutton Rub Hub together r 2 tables tablespoonfuls each or of flour and butter add acid to these 1 pint of or the boiling broth In which the mutton was cooked cooke Stir Boil Doll 2 minutes Add about 1 teaspoonful of curry rubbed rubbe l smooth with a little of the tho sauce salt and pepper Copyright 1921 by the tho McClure Newspaper s r Syndicate e |