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| Mushroom Gravy 4
Pan drippings from Spiced Roast of beef, or other meat pan drippings
water
1/2 pound of fresh mushrooms, rinsed and sliced or 1 can (6 to 8 ounces) sliced mushrooms
1 tablespoon of margarine or butter
1 tablespoon of all purpose flour
salt, optional
Scrape pan drippings, including vegetables, into a 1 quart measure. Add water, or canned mushroom liquid plus sufficient water to make 2 1/2 cups. Pour into 1 quart saucepan and bring just to boiling. Strain off fat and measure 2 cups of liquid. Discard fat and vegetables. In the same saucepan heat margarine until melted, remove from heat. Stir in flour until smooth. Gradually add reserved liquid stirring. Bring to boiling, stirring constantly. Add mushrooms and boil slowly, uncovered, 10 minutes, stirring occasionally. Taste for seasoning, add salt if necessary. Pour gravy into heated gravy boat , serve with meat. Makes 2 1/2 cups of gravy
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Gravy Boats & Stands
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