39 Roast Meat Gravy
Meat when put down to roast, should have about a pint of water in the dripping pan. If you like your gravy very rich, skim off the top of the drippings to your meat, and use them, if you like it plain, stir up the drippings, strain them and put in a skillet and boil them. Mix a tea spoonful of flour, with a little cold water, and stir it into the gravy. Lamb and veal require a little butter in the gravy.