MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: E-Z Pan Gravy
 Categories: Five, Sauces
      Yield: 1 recipe

           Roast drippings
           A-P flour
           Water or broth

  Sorry there are no measurements for the gravy, it's
  one of those dishes you have to work with to get it
  right.

  Strain the dripping from the roast into a skillet and
  heat over medium heat. Add a few heaping spoonfuls (one
  at a time) of flour to the hot drippings; stirring to
  make paste/roux. You dont want this paste too dry or
  too wet. 

  Add warm water, a cup at a time; stir. Keep adding
  additional water (and continue stirring) until your
  gravy is the consistency you like.

  At this time you add back any (or all) the "browned
  bits" you set aside when you strained the pan dripping.
  If you like them - it's not a requirement. 

  Spoon gravy over slices of roast, mashed potatoes and/or
  biscuits.

  If your roast was well seasoned you won't need any
  other hrebs/spices beyond salt and pepper for your
  gravy.

  Recipe from watching my dad and grandmother make gravy
  for Sunday dinner.

  Uncle Dirty Dave's Kitchen

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