Gravy

Recipe from: 5/10/2000 12:00:00 AM
Ingredients 3
Servings 0
Time

Ingredients

  • 85
    ml
    flour
  • pan juices from cooking meat or poultry
  • 500
    ml
    chicken stock
 

Method

 
Sprinkle flour over pan juices and stir well. Place pan over high heat. Add chicken stock and mix until smooth. Boil, stirring from time to time, until thickened. For a richer gravy, add 45 ml (3 tbsp) cream and 30 ml (2 tbsp) dry sherry before cooking.
 

 

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