Evening Republican, Volume 17, Number 244, Rensselaer, Jasper County, 13 October 1913 — Gravy for Roast Meats. [ARTICLE]

Gravy for Roast Meats.

When the meat is done, take out of pan, and if too much fat is left, pour off part, and if not quite juici enough is left, add hot water till you have the amount you wish. For a pint bowl full of gravy mix a dessertspoon of flour smooth, in little cold water, and add to juice of meat in pan, stirring all the time to keep smooth. Let took five minutes, and if thicker than you like add little water, if not quite thick enough mix up more thickening. Tastes differ in this respect. Add salt to flavor. Some like to strain it, but that is a mere matter of taste.