[Sca-cooks] Roux vs. Gravy recipes

[Micheal]

 Um pardon me where did milk gravy come from?
 Cealian

----- Original Message ----- 
From: "Katherine Throckmorton" <kthrockmorton at lycos.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, July 24, 2006 3:20 AM
Subject: Re: [Sca-cooks] Roux vs. Gravy recipes


> Mordonna wrote:
>
>> Three kinds of Milk Gravy:
>
> Heresy!  There is only One True Way to make Milk Gravy.
>>
>>
>>
>> 1. Take two or three tablespoons of pan drippings and twice as much plain
>> flour, and form a classic roux.  Add 1 teaspoon of salt and 1 teaspoon of
>> black pepper, then gradually stir in 2 cups of milk, stirring constantly
>> until it comes to a low boil, then quickly remove from the heat and serve
>> hot.
>>
>>
>
> This is the One True Way to make Milk Gravy.  All others are false and 
> likely to lead to Lumps.  Lumps are creatures of evil and must be avoided 
> by those who would follow the Way of Milk Gravy. :)
>
> Seriously, the above is pretty much how my grandma taught me to make 
> gravy.  The exception being that I was taught to do it by eye, so if I 
> were to write the recipe it would be:
>
> Scrape the cruncy bits off of the bottom of the pan.  Then add enough 
> flour to soak up the grease, without making it too thick and pasty.  Stir 
> constantly while adding the flour, so as to avoid Lumps.  When the flour 
> is cooked but only slightly brown, add enough milk to thin out the flour 
> to the proper consistency, which is just slightly thicker than milk.  Then 
> add a couple of grinds of pepper and a pinch of salt.  When the gravy is 
> thick remove from the heat and serve over mashed potatoes or bread.
>
>
>> 2. Heat two to three tablespoons of pan drippings until it begins to
>> "sizzle".
>
> I was taught that method #2 was a sure way to get lumpy gravy.
>>
>>
>> 3. Substitute 2 or three tablespoons of corn starch and cool water for
>> the flour and warm water in number two.  This is the one I prefer, as it 
>> is
>> much less likely to form lumps.
>
> I've tried this method, and I don't care for the taste of the corn starch, 
> although it is the easiest way to avoid lumps.  As you may have figured 
> out, I'm a bit of a snob about gravy making.  Mainly since I was taught 
> that making good (not too thin, not too thick, lump free) was the mark of 
> a good cook.
>
> -Katherine
>>
>>
>>
>> Now, I know that number one is a roux, and number three is not, but I'm 
>> not
>> sure whether or not number two is a roux, given Master A's definition.
>>
>>
>>
>> By the way, all three of these are equally good with fried chicken, 
>> country
>> fried steak, or pan grilled pork chops, especially with hot biscuits, 
>> mashed
>> potatoes, and black eyed peas.
>>
>>
>>
>> Lady Anne du Bosc
>>
>> Known as Mordonna The Cook
>>
>> mka Pat Griffin
>>
>> Thorngill, Meridies
>>
>> (Millbrook, Alabama)
>>
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>
>>
>
>
>
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> Boba Fett: As you wish...
> That was all he ever said. What Vader never realized was that when Boba 
> said "As you wish" what he was really saying was, "I love you."
>
>
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