Title: Tennessee Cream Gravy
Categories: Sauce
Yield: 1 Servings
| 4 | tb | Pan drippings & browned bits |
| 4 | tb | Flour |
| 1 | ts | Black pepper |
| 2 | ts | Salt |
| 1 | c | Warm water |
| 13 | oz | Evaporated milk |
Heat fat moderately; stir in flour. Mixture should be thin, not cakey or
oily. Cook until medium brown, stirring constantly. Add pepper and salt.
Tehn, working very quickly, add warm water; stir thoroughly; let bubble.
Add evaportaed milk. Lower heat and cook to desired thickness, stirring
almost constantly. In necessary to thin at this point, add warm water. Best
to you, Lisa