Browning





Roasted beef gravy, which really should be a sauce, is improved by adding
a little tomato to the stock before adding it to the fat and flour. In
roasting meats, we do not use butter for the sauce; there is always
sufficient fat in the bottom of the pan. Pour from the pan all but one or
two tablespoonfuls of fat (the amount required) and add to that the flour.
A rounding tablespoonful of butter to which we refer weighs an ounce; of
liquid fat, as in the pan, you must allow two even tablespoonfuls to the
ounce; so, if you are going to make a half pint of sauce take out all but
two tablespoonfuls of fat; add one tablespoonful of flour and then the
half pint of water or stock.





BROWNED SWEET POTATOES. MRS. ECKHART. BRUNSWICK STEW facebooktwittergoogle_plusredditpinterestlinkedinmail

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