1 cup Broth & defatted drippings
2 tsp All purpose flour
1 tsp Cornstarch
1 tsp Ketchup
1 pinch Salt
1 pinch Freshly ground pepper
1 pinch Basil (beef) or sage (chick)
Directions
A waist-watcher gravy - quite thin. Serve over meat or potatoes.
Cook up bones as for soup, strain liquid. Refrigerate overnight or
until white fat on top can be removed with a spoon. Refrigerate meat
drippings from the pan and skim off the fat.
Combine broth, flour and cornstarch in a screw-top jar, cover and
shake until well combined or use a blender for a larger batch. Pour
into saucepan, stir in ketchup, salt, pepper and basil for beef (or
sage for turkey, or other herb of your choice). Stir-cook over
medium heat until gravy thickens. (Mine didn't thicken but I had
some lumps of flour or cornstarch.) Makes about 1 cup.
1/4 serving, 1++ extra 3 g carbohydrate, 1 g protein, 16 calories
Source: Choice Cooking, Canadian Diabetes Association 1986 Shared and
tested with turkey drippings Oct 93.
Servings: 4 servings
Fat-Free Gravy Recipe brought to you by Recipe Ideas
Categories: Sauces; Diabetic; Low-Fat/Cal
The History of Recipes
Written recipes as an idea can be observed back into distant history, at least as far back into recorded history as the Egyptians, and maybe even further. Having said that, these, ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
Much later, in Roman times a man called Apicius compiled some documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the cooks of his times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens for example thyme, rue and parsley. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to offer the best banquets, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes common in their social group. When we get to the twentieth century, recipe books were in great demand, due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Fat Free Gravy recipe.
