1 c. fat or meat drippings, hot
1 c. flour (8 oz)
1 Tbsp. salt
1 tsp. pepper
1 gallon of water and/or meat stock
Stir flour into meat drippings until smooth. Add salt and pepper, and gradually, stirring CONSTANTLY, the meat stock. Cook until smooth and thick.
makes 25 servings.
Variations:
Brown: Use 10 oz. flour and brown in fat.
Cream: Substitute milk for the water or stock
Giblet: Use chicken or turkey drippings for the fat and chicken or turkey broth for the liquid. Add 1 qt. cooked giblets, chopped.
Onion: Lightly brown 1 lb. thinly sliced onions in fat before
adding flour.
Tomato: Increase fat and flour to 12 oz. each. Substitute
2 qt.. canned tomatoes for 2 qt. of the water.