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MEAT
GRAVY
You can have a CREAMY gravy by using WHOLE Milk, or if
you prefer, you can have a thinner gravy by substituting
Beef or Chicken Broth/Stock.

INGREDIENTS:
Pan Drippings
1/4 to 1/2 Cup Flour
1-2 Cups WHOLE Milk (or Broth)
Salt and Pepper to taste

DIRECTIONS:
Scrape off the pan drippings from your pan fried or baked
meat or poultry to loosen up.
Add the Flour and on low flame whisk in.
Add the WHOLE Milk (or broth), and on low flame whisk
slowly until it thickens. Serve warm.
Milk version can only be refrigerated for a couple days.
Broth version can be frozen.
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