1 water, as needed
1 tbsp defatted pork drippings (from roast, pork shoulder)
1 tbsp flour
4 1/2 oz roast pork, sliced (from roast pork, shoulder)
A Recipe for
Roast Pork With Gravy
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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This Recipe for Roast Pork With Gravy is one of thousands in the Recipes-to-go Meat Cookbook.
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| Chinese Proverb |
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| Katharine Whitehorn |
This is a recipe for Roast Pork With Gravy from the recipe cookbook of Recipes-to-go (Meat)
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| Alice B. Toklas |
2 servings, about 2-1/4 ounces pork and 1/4 cup gravy each 96
calories per serving
1. Add water to pork drippings to make 1/2 cup.
2. Stir flour into a small amount of the liquid until smooth Add
remaining liquid.
3. Cook, stirring constantly, until thickened--about 2 minutes.
4. Serve over sliced roast pork.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Serves: 2
Roast Pork With Gravy Recipe brought to you by Recipes To-Go