A point to remember in this connection is that gravy should be
entirely free from lumps and not too thick. It will be of the right
thickness if 1 to 2 level tablespoonfuls of flour is used for each pint
of liquid. It should also be kept in mind that the best gravy is made
from the brown drippings that contain some fat.
To make gravy, remove any excess of fat that is not required, and then
pour a little hot water into the pan in order to dissolve the drippings
that are to be used. Add the flour to the fat, stirring until a smooth
paste is formed. Then add the liquid, which may be water or milk, and
stir quickly to prevent the formation of lumps. Season well with salt
and pepper. Another method that also proves satisfactory is to mix the
flour and liquid and then add them to the fat that remains in the pan in
which the meat has been cooked.
TRYING OUT SUET AND OTHER FATS
71. The suet obtained from beef is a valuable source of fat for cooking,
and it should therefore never be thrown away. The process of obtaining
the fat from suet is called _trying_, and it is always practiced in
homes where economy is the rule.
To try out suet, cut the pieces into half-inch cubes, place them in a
heavy frying pan, and cover them with hot water. Allow this to come to a
boil and cook until the water has evaporated. Continue the heating until
all the fat has been drawn from the tissue.
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