Gravy for Fried Chicken

1111

PoultryThe Plain Sailing Cook Book

Ingredients

• 2 tablespoons hot fat
• 2 tablespoons flour
• ¾ cup milk
• ¾ cup hot water
• 1 teaspoon salt
• Pepper

Utensils

• Bowl
• Tablespoon

Directions

1.

When all the chicken has been taken from the frying-pan, pour out of the pan into a bowl all but about 2 tablespoons of the hot fat in which the chicken has fried, and place the frying-pan over a low flame on the stove.

2.

Stir the flour into the fat in the frying-pan, mixing it thoroughly so that no lumps remain.

3.

Add the milk and hot water, stirring the mixture constantly until it thickens and boils.

4.

Add the salt and pepper.

Remarks

If a richer gravy is wanted, use 1½ cups of Soup Stock in place of the milk and hot water. The heart, liver, and gizzard of the chicken may, if desired, be boiled until tender, then finely chopped and added to the gravy.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.