Milk Gravy

Ingredients

• Remove the meat from the pan you have been roasting it in. Drain
• excess grease, leaving maybe a tablespoon or so of grease with the
• browned bits and juices in the roasting pan. Put the pan on the
• stove and simmer over medium heat. Stir in 3-4 tablespoons of
• flour (enough to absorb the remaining grease) and simmer until
• drippings begin to thicken, stirring well and scraping the bottom
• of the pan with a spatula. Reduce heat and add milk, about a
• quarter-cup at a time, stirring well as the gravy thickens. If
• the gravy becomes too thin, you can thicken it as you would a white
• sauce, by adding pea-sized balls of butter and flour mixed together.
• Add black pepper and salt to taste. Pan gravy that is too pale
• can be darkened with a splash of coffee, but milk gravy is supposed
• to be fairly light in color.