Cream Gravy (excellent with steaks and chops)

Recipe Ingredients

2 teaspoons	10ml	Minced onion
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Flour
1 1/2 cups	355ml	Heavy cream
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Red-currant jelly - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Pour off the fat from the pan the meat was cooked in and stir in the minced onion, butter, and flour; cook, stirring, for 2 minutes. Slowly stir in the heavy cream and cook, stirring, until blended and thickened. Add lemon juice and red-currant jelly and cook, stirring, until melted. (Jelly can be omitted if desired.) Season to taste. Or the simplest and quickest way is to deglaze the broiling pan with light or medium cream, stirring constantly and carefully to prevent curdling.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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