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Meat Gravy

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to the proportion:
2 tablespoons flour
2 tablespoons hot fat
1 cup liquid, meat stock, water, or milk


Skim of excess fat. For each cup gravy use given ingredients. Stir flour into the hot fat and cook and stir to a light brown. Slowly stir in liquid, cook 5 minutes until smooth and mixture thickens. Add seasoning. Strain and serve hot. If chicken gravy, add part cream.

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