Kettle Gravy

Ingredients

drippings from cooked meat or poultry
meat or poultry bouillon
1/2 cup cold water
1/4 cup flour liquid gravy seasoning, optional
salt and pepper to taste

Preparation

Pour meat drippings into measuring cup; skim off fat. Add bouillon to measure 2 cups. Shake water and flour together in covered jar until well-blended. In a saucepan, stir flour mixture slowly into drippings. Heat to a boil, stirring constantly. Boil and stir 1 minute. If desired, add a few drops liquid gravy seasoning. Season with salt and pepper. Serve with meat or poultry.

Yield: 2 1/2 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.