SAUCES AND GRAVIES
SAUCE FOR COLD MEAT
3-4 Tab redcurrant or grape jelly
1 Tab mustard
a little water
juice of 1 lemon
minced peel of 1/2 an orange
Mix well together.
STEWED TOMATOES are also good with COLD MEAT (see recipe separately)
WHITE SAUCE
1 Tab butter
1 cup hot milk
1 Tab flour
salt and pepper
Heat the butter in a saucepan and stir in the flour. * Gradually pour on the hot milk.
Season to taste. Bring to boil, simmer gently for about 10 minutes.
NOTE: If using cold milk, it should be added all at once instead.
* It is good to let this mixture cook for 1 minute while stirring carefully before adding liquid.
BROWN GRAVY
2 Tab flour
1 cup water or stock
After roasting your meat, drain off the excess fat.
Sift flour into baking dish and cook gently until lightly brown. Gradually stir in cold liquid (such as vegie stock) and cook 5 mins, stirring until smooth and thickened.
Season to tasted with salt and pepper. Strain if desired.