Recipe: Pan Gravy and Kettle Gravy with Variations (Betty Crocker, 1960's)

PAN GRAVY

"Pan Gravy is a rich gravy that makes use of the natural meat fats in the pan after cooking roasts, steaks, chops and fried chicken."

FOR EACH CUP OF MEDIUM GRAVY:
2 tbsp. fat
2 tbsp. Gold Medal Flour*
1 cup liquid (water, meat stock or bouillon-cube broth)**

Remove meat to warm place. Pour off fat; measure amount needed back into pan. Measure accurately, too little fat makes gravy lumpy.

Add 1 level tablespoons of Gold Medal Flour. Stir fat and flour together until smooth, then cook over low heat, stirring steadily, until it's all bubbly and brown. Measure flour accurately so your gravy is never greasy.

Stir in liquid, taking pan off heat to avoid lumps. Always measure liquid - too much weakens flavor. Return pan to heat, stirring and scraping in the rich drippings. Boil 1 minute, season and serve.

*Use 1 tbsp. each flour and fat for thin gravy; 3 tbsp. each for thick.

**Use milk for part of liquid to make creamy gravy for chicken or chops.

TIP:
For improved flavor cook your meat with some of these: bay leaf, peppercorns, onion, garlic or celery salt or any favorite seasoning.

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KETTLE GRAVY

"Kettle Gravy is made from the liquid in which pot roasts and stews have been simmered. Remember, the less liquid you use, the richer the flavor of the broth."

FOR EACH CUP OF MEDIUM GRAVY:
1 cup meat broth
1/4 cup cold water*
2 tbsp. Gold Medal Flour**

Remove meat to platter. Keep warm. Skim excess fat from meat broth and store for future use. Pour off broth, measure amount needed and return to kettle.

Shake water and flour together in covered jar. Remember, put water in first, flour on top, for a smooth mixture.

Stir flour and water slowly into hot broth. Bring to boil. Cook 1 minute, until thickened. Season and serve.

*Use milk instead of water to make cream gravy for chicken, pork or ham.

**Use 1 tbsp. flour for a thin gravy; 3 tbsp. flour for a thick gravy.

TIP:
The broth will be tastier if you flour meat and brown slowly on all sides - for about 30 minutes before simmering.

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GRAVY VARIATIONS:

FLAVOR TIPS:
For extra richness and flavor, mix paprika with flour when you coat meat for browning. Use consomme, sour cream, tomato or vegetable juice as cooking or gravy liquid.

MUSHROOM GRAVY:
For beef, veal or chicken. Brown a small can of mushrooms in the fat before adding flour. Use mushroom liquor as part of liquid. Add 1/2 tsp. Worcestershire Sauce.

HORSERADISH GRAVY:
For beef, tongue or ham. Add 2 tbsp. grated horseradish and 1 tbsp. minced parsley.

ONION GRAVY:
For beef, veal or sausage. Brown chopped onion in fat before adding flour.

CURRANT JELLY GRAVY:
For game or lamb. Add 1/4 cup red currant jelly after gravy is thickened.

CAPER GRAVY:
For lamb or tongue. Add 1 tbsp. capers.

GIBLET GRAVY:
For turkey, chicken, any fowl. Cook gizzard, heart and neck in 4 cups salted water until tender - 1 to 2 hours. Add liver last half hour of cooking. Remove neck, chop giblets into small pieces and return to cooking water. Use as part or all of gravy liquid.

From: Faith's Collection at Recipelink.com
Source: Recipe pamphlet: Gold Medal 10 lb flour insert, 1960's