Roast Meat Gravy Recipe

Meat, when put down to roast, should have about a pint of water in the

dripping pan. A little while before the meat is done, stir up the

drippings, put it in a skillet, and set it where it will boil. Mix two

or three tea spoonsful of flour smoothly, with a little water, and stir

it in the gravy when it boils. Lamb and veal require a little butter in

the gravy. The gravy for pork and geese, should have a little of the

dressing, and sage, mixed with it. If you wish to have your gravies look

dark, scorch the flour that you thicken them with, which is easily done

by putting it in a pan, setting it on a few coals, and stirring it

constantly till it is a dark brown color, taking care that it does not

burn. Enough can be burnt at once to last a long time.