Ingredients
- Servings: 8
- 1 cup juices from cooked meat
- 1/3 cup cold water
- 2 tablespoons flour
Recipe
- 1 the broth will be tastier if you brown meat slowly on all sides before simmering.
- 2 remove meat to platter, cover to keep warm. skim excess fat from meat broth.
- 3 add flour and whisk constantly with wire whisk and slowly add water and cook until thick.
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