what a good idea, Lee
"W. Baker" > wrote in message
...
> Robert Miles > wrote:
> : On 9/22/2011 9:30 PM, Storrmmee wrote:
> : > *evil grin* maybe i could do a commercial if i could make it with
> that
> : > flour, lol, Lee
> : >>>> a VERY fine sieve for SLOWLY adding the flour/water mix to the
> boiling
> : >>>> broth and whisk briskly when adding the flour/water
> : >>>>
> : >>>> sometimes this is easier with 2 people trying this (i learned that
> when
> : >>>> i had to hold the fine sieve and mom would slowly add the
> flour/water to
> : >>>> the gravy)
> : >>>>
> : >>>> kate
>
> : I remember my mother deliberately making lumpy gravy. The lumps were
> : meat, though, not poor results from how the flour was mixed in.
>
> : Robert Miles
>
> That's how my thin gravy turnes out, but usually not meat, but small bits
> of onionas I use a great deal , often as a bed for he meat, when I roast.
> I wil be making a brisket this afternoon whichhas squashed tomatoes and
> lots of onions around it as it is braised. These all go into the simepl
> gravy that is just water cleanign out the pad and keeping all those very
> soft, ymmy vegtables, which, along with thd fond, flavors it. I am
> makiang tis traditional holiaday roast just for ME. I will be going out
> for a few meals this year, but they had the meat at what is a remaekable
> price for kosher brisket at this time of year, so I decided to make it,
> have it tonight and them freeze it in slices for use over the next few
> weeks of holidays.
>
> Wendy