My mom used to make the brown gravy by adding the flour directly to the drippings, turning up the heat, then slowing adding the liquid as the drippings and flour browned. I don't brown my flour, I just add a flour-water or arrowroot-water mixture to the liquid. It works very well, except the gravy doesn't get as dark because the flour isn't caramelizing. Mary -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Brenda Daniels Sent: Friday, January 16, 2009 7:42 PM To: [email protected] Subject: [PD-LIFE] Brown Gravy Has anyone made brown gravy by browning [I use a cast iron skillet and stir till brown] the flour 1 cup to 2 quarts then adding to the left over liquid after cooking a roast. I like pork roast best. After gravy thicken I strip the roast into mouth size bites and stir it into gravy. This is good over toasted bread or biscuits. Add vegetables to side. You can also cook roast and vegetables [Potatoes, carrots, celery, broccoli, onion, peas, green beans, corn, any veg that you like] Cook roast till almost done add cut vegetables and cook till done. Separate roast and vegetables from liquid. Brown flour in a cast iron skillet. Add brown flour1 cup to 2 quarts liquid and cook till thickened then you can cut roast in bite size pieces.Add roast and vegetables to thicken liquid. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message