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Show GRAVY MAKING Cookery calls for expert gravy-making. gravy-making. Though gravy must often be made the last thing before serving serv-ing the meal, it pays to take time to measure carefully, mix thoroughly, thorough-ly, and cook slowly with steady stirring. stir-ring. For best flavor and rich brown color, blend the flour with the fat. Then slowly add cool or lukewarm liquid, while stirring over low heat The right proportions are: 14 to J tablespoons each of flour and fat to 1 cup of liquid. |