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Brown Gravy


Brown gravy in Southern United States cuisine, is the name for a gravy made from the drippings from roasted meat or fowl.

Directions

 Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

Ingredients

   2 tablespoons pan drippings
   2 tablespoons all-purpose flour
   1 cup water
   salt and pepper to taste
   1 cup milk