Sauces & Condiments
Gravy
A method page with two pan gravies — a basic brown gravy built from roast-meat drippings, and a fried-chicken milk gravy. Amounts are relative (equal parts fat and flour), then thinned to the consistency you want.
screen stays on
Method
Brown Gravy
Fried Chicken Gravy
From the family
- This is a method page, not a fixed recipe — the amounts are relative ("an equal amount of flour," "about 3 tablespoons of the fat," thin to the consistency you want).
- Yes, the meat list really does say "neighbor's cat" — family humor, left exactly as written.
Read the story
A reference page from the family book covering two everyday pan gravies. It reads as technique rather than a precise recipe: brown an equal amount of flour in the skimmed fat, stir the drippings back in, and thin to taste — water for a roast-meat brown gravy, or half milk and half water (with a bouillon cube if it needs a boost) for fried-chicken gravy.