===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-16-94 (16:17)             Number: 404
From: JAN #85 @1412002*1           Refer#: NONE
  To: CYN MUTCH #2 @1601007*1       Recvd: NO  
Subj: GRAVY                          Conf: (37) Home Cooki
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Re: Gravy

> Re: How about?

LUMPLESS GRAVY IS REALLY EASY.  DO YOU HAVE ONE OF THOSE TUPPERWARE SHAKERS?
IF NOT A JAR WITH A TIGHT FITTING LID WILL DO.
IT IS A MATTER OF PERSONAL CHOICE AS TO HOW MUCH OR HOW LITTLE DRIPPINGS YOU
USE.  I TAKE OUT MOST OF THE FAT AND A ADD ABOUT A CUP OF THE WATER FROM THE
POTATOES.  PUT A CUP OF COLD--MUST BE COLD--WATER IN YOUR SHAKER AND ADD
ABOUT 2-3 TABLESPOONS OF FLOUR AND SHAKE UNTIL WELL BLENDED.  DON'T TRY TO
ADD THE WATER TO THE FLOUR OR YOU'LL HAVE A MESS.  WHEN THE WATER AND
DRIPPINGS IN THE PAN ARE BEGINING TO BOIL POUR THE FLOUR MIXTURE IN AND STIR
AS YOU POUR. WHEN THE GRAVY IS JUST A LITTLE THINNER THAN YOU LIKE, THAT IS
ENOUGH FLOUR MIXTURE.  STIR AND COOK FOR A FEW MINUTES AND IT WILL THICKEN TO
A GREAT, LUMPLESS, NO SWEAT GRAVY.  ADD SALT AND PEPPER TO TASTE.
IF YOU DON'T HAVE ENOUGH DRIPPINGS IN THE PAN TO FLAVOR A LOT OF GRAVY-ADD A
BOULLION CUBE.  A FEW DROPS OF "KITCHEN BOUQUET"  OR "GRAVY MASTER" GIVES IT
A RICH DARK COLOR.

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