Fat (and stock) from roast meat
1 tbsp flour
1 pint vegetable, beef, or chicken stock
When meat is cooked, remove from the pan, and pour off most fat. Stir in flour, add stock, and bring to the boil, stirring constantly, till thick.
Fat (and stock) from roast meat
1 tbsp flour
1 pint vegetable, beef, or chicken stock
When meat is cooked, remove from the pan, and pour off most fat. Stir in flour, add stock, and bring to the boil, stirring constantly, till thick.