Ingredients
- Remove the meat from the pan you have been roasting it in. Drain
- excess grease, leaving maybe a tablespoon or so of grease with the
- browned bits and juices in the roasting pan. Put the pan on the
- stove and simmer over medium heat. Stir in 3-4 tablespoons of
- flour (enough to absorb the remaining grease) and simmer until
- drippings begin to thicken, stirring well and scraping the bottom
- of the pan with a spatula. Reduce heat and add milk, about a
- quarter-cup at a time, stirring well as the gravy thickens. If
- the gravy becomes too thin, you can thicken it as you would a white
- sauce, by adding pea-sized balls of butter and flour mixed together.
- Add black pepper and salt to taste. Pan gravy that is too pale
- can be darkened with a splash of coffee, but milk gravy is supposed
- to be fairly light in color.