Regular Gravy
You can take meat broth and thicken it. After the roast or chicken is cooked, take the
scrapings from the bottom of the pan, heat it up and add some flour. Proceed as in
regular gravy, above. If you have meat broth, bring it to a boil, add some cold water
thickened to your liking with corn starch. Stir corn starch and water mixture slowly
into hot boiling broth. When mixed well and consistency suits you, let it cook/simmer
awhile until done, but you need to be available to watch it.
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