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
We are able to read the history of written recipes way back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Moving on, we have some recipe books which date from the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that is popular today, but instead recipes for the types of food cooked for the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cooking, many of which are now in private libraries. During the next few hundred years, the rich families of Europe competed to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Fat Free Gravy recipe.
