Basic pan gravy from Joy of Cooking, Revised and Updated (2019) (page 545) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

  • drippings
  • stock

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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast Cornish hens; Pan-fried or sautéed chicken 1: bone-in chicken parts; Pan-fried or sautéed chicken 2: boneless breasts or thighs; Skillet fried chicken; Wild turkey roasted in a baking bag; Roasted small game birds; Roast beef; Slow-roasted beef; Sautéed steak; Slow-roasted veal; Pork loin roast; Herbed pork shoulder roast; Roast fresh ham or leg of pork; Sautéed pork chops; Braised stuffed pork chops Cockaigne

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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