Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS


Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat; add a tablespoon of flour, a cup of soup stock or warm water, salt, pepper to taste.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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