- ⅓ cup drippings
- ¼ cup of whole wheat flour
- ⅛ teaspoon pepper
- 1½ cups meat stock or water
- 1 teaspoon salt
Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss