Cream Gravy
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 324. Vision transcription from the scanned page; needs review.
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Ingredients
- Fried poultry drippings
- 2 tablespoons all-purpose flour
- 1 teaspoon instant chicken bouillon granules
- 1/8 teaspoon pepper
- 1 2/3 cups milk
Instructions
- After frying poultry, transfer poultry to a platter; keep warm. Reserve 2 tablespoons of the drippings in the skillet (discard remaining drippings). Stir in flour, bouillon granules, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for one minute more. If necessary, thin with a little additional milk.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Turkey cream gravy" by NourishingCook; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/46366834@N00/8209261487. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.