I just take the flour that I dredged the meat in and brown it in a small amount of oil I fried the meat in. That is harder than it sounds the amount of oil to flour is critical. The mixture has to be semi liquid not watery or lumpy. Brown the flour and add Lowery's Seasoning salt and black pepper, onions, and or mushrooms. Then add water or milk slowly while stirring to proper consistency. making good gravy is an art so go slowly.Good luck remember it is easier to add a little more than to take out. Ron
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Today's Featured Article - What Price Enthusiasm? - by Anthony West. Quite frankly, for some time now restorers like myself have become more and more concerned about the rapid increase in the prices of old farm machines here in England. There is now a growing market for "As found" machines. Which as machines get rarer, has found the birth of a new industry....one of the "procurement agent". These agents appropriate as much old machinery as possible then inflate prices at auctions. So at what price enthiusiasm? We are now seeing poor machines which 3 years ago ma
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