MEAT SAUCES AND GRAVY
Use the meat juices left from cooked meat or fowl, removing any excess fat. Extract of beef may be substituted for meat juices in gravy.
After removing meat and excess fat from the roasting pan or skillet, heat meat juices to boiling and thicken carefully. To avoid lumpy gravy, the best way is to mix the flour with a small amount of water, stirring until smooth, then gradually adding more cold water until the thickening is of the right consistency. Add gradually to the hot liquid, stirring constantly.
Allow mixture to cook ten minutes. Gravy should be cooked thoroughly to avoid any raw or starchy taste, too common to American gravies.
Season carefully, according to the meats gravy is to be served with. It is wise to taste before serving.
The distinctive touch French chefs are noted for in their meat and fish dishes is often due to the sauce accompanying them. Any careful American cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively.
FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES
| Thin | Sauce | 1 tbsp. fat, 1 tbsp. flour to ½ pt. liquid |
| Medium | “ | 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid |
| Thick | “ | 3 tbsp. fat, 3 tbsp. flour to ½ pt. liquid |
Method of Preparation—Melt fat, add flour, stir until smooth. Add liquid gradually, stirring constantly. Place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness. Season to taste.
For variety, serve some of the extra meat portions each week—see [page 15]