i can make what i call thick broth, that is add some flour/cornstartch to
some of the liquid then re add, stirr and let sit after its brought back up,
thicker than broth, but ntot thick gravy... remember i was brought up on
sausage gravy, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : i thinks this gets back to that "stir constantly" instruction, just not
> in
> : my skill set, lol, Lee
> : "Julie Bove" > wrote in message
>
> Stormee, If you make it thin, .ike I do you don't have to stir it sll the
> time in order to keep it from getting lumps. Mine is alwasy thin and the
> only "lumps" are ssmall pieces of onions, etc scraped from the bottom of
> the pan and they only add to the taste adn nice texture.
>
> Wendy
>