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Gravy or Sauce for Veal or Chicken.
Put a table-spoonful of butter into a hot frying-pan. When it begins to brown dust a table-spoonful of flour into it, stirring constantly with a spoon; add salt and pepper; then stir in 1 pint of milk—cream, if you have it—let it boil 5 minutes, and it will be ready to pour over these fried meats, or to serve with roasts. Some people think that a little stewed tomatoes in the gravy for roast or fried meats is an improvement. The author prefers them without it.
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