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   MSGID: 35086.fidonet_cooking@1:105/500 2d85007c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pan Gravy Version 2   
    Categories: Sauces   
         Yield: 1 Cup   
       
         2 tb Meat drippings;   
              - fat & juices   
         2 tb All-purpose flour   
         1 c  Liquid (meat juices, broth,   
              - water)   
              Salt & pepper; to taste   
       
     Place meat on warm platter; keep warm while preparing gravy. Pour   
     drippings from pan into bowl, leaving brown particles in pan. Return   
     2 tb drippings to pan. Measure accurately because too little fat   
     makes gravy lumpy.   
        
     Stir in flour. Measure accurately so gravy is not greasy. Cook over   
     low heat, stirring constantly, until mixture is smooth and bubbly;   
     remove from heat. Stir in liquid. Heat to boiling, stirring   
     constatntly. Boil and stir 1 minute. Stir in few drops browning souce   
     if desired. Sprinkle with salt and pepper.   
        
     Recipe by Betty Crocker's Cookbook, 1986   
        
     Recipe FROM:    
       
   MMMMM   
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