
FD325S03EM2 3/14/03 8:17 AM Page 17
RECIPES
NOTES
POT ROAST GRAVY
1⁄4 cup cold water | 1⁄4 | teaspoon salt |
2 tablespoons | 1⁄4 | teaspoon pepper |
1 cup broth from pot roast |
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Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir flour mixture into broth. Turn temperature dial to 200°F. Cook, stirring constantly until thickened. Yield 11⁄4 cups