70. To meats prepared in various ways, gravy--that is, the sauce made
from the drippings or juices that cook out of steaks, roasts, and stews,
or from the broth actually cooked from the meat as for soup--is a
valuable addition, particularly if it is well made and properly
seasoned. A point to remember in this connection is that gravy should be
entirely free from lumps and not too thick. It will be of the right
thickness if 1 to 2 level tablespoonfuls of flour is used for each pint
of liquid. It should also be kept in mind that the best gravy is made
from the brown drippings that contain some fat.
To make gravy, remove any excess of fat that is not required, and then
pour a little hot water into the pan in order to dissolve the drippings
that are to be used. Add the flour to the fat, stirring until a smooth
paste is formed. Then add the liquid, which may be water or milk, and
stir quickly to prevent the formation of lumps. Season well with salt
and pepper. Another method that also proves satisfactory is to mix the
flour and liquid and then add them to the fat that remains in the pan in
which the meat has been cooked.