Page:Browne - The Plain Sailing Cook Book.djvu/65

 

MATERIALS

2 tablespoons hot fat

2 tablespoons flour

¾ cup milk

¾ cup hot water

1 teaspoon salt

Pepper

UTENSILS

Bowl

Tablespoon


 * 1) When all the chicken has been taken from the frying-pan, pour out of the pan into a bowl all but about 2 tablespoons of the hot fat in which the chicken has fried, and place the frying-pan over a low flame on the stove.
 * 2) Stir the flour into the fat in the frying-pan, mixing it thoroughly so that no lumps remain.
 * 3) Add the milk and hot water, stirring the mixture constantly until it thickens and boils.
 * 4) Add the salt and pepper.

If a richer gravy is wanted, use 1½ cups of Soup Stock (page 14) in place of the milk and hot water. The heart, liver, and gizzard of the chicken may, if desired, be boiled until tender, then finely chopped and added to the gravy. 