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Gravy for Any Meat Except Ham

Lift meat from vessel to where it will keep hot, covering it with pan that its own steam may keep it moist. Pour off all but enough of the drippings to cover bottom of vessel, and allow this to come to boiling point. Sift in flour until it covers drippings. Mix with fork till all the flour is moistened and it browns to a dark straw color. Add a tablespoon of hot water and stir till quite smooth. When it grows thicker than rich cream add a little more water, always allowing it to thicken smoothly, first stirring constantly from bottom and sides. After a little gravy has been made, good gravies left from other meats may be stirred in a little at a time instead of water and improve it. (Ham gravy must never be used with others.) season to taste and serve in a heated vessel separate from the meat.

— Mrs. Edith E. Hubbard