Page 42 - The Lost Ways

flour. Stir this in until the fat and flour mix gets nice and smooth. This mixture is called a
roux and will be used to thicken your gravy.

Put the pan back over the heat to allow the roux to cook for about a minute. Remove the
pan again, and slowly add the milk, about a half cup at a time. Allow the milk to thicken,
and stir it smooth before adding the next batch. The gravy will continue to thicken until
your mix comes to a simmer.

Cooked Cabbage Salad

❖ 1 pint or more of chopped cooked cabbage
❖ 1 egg well beaten
❖ 1/4 cup vinegar
❖ 1 tsp butter
❖ Dash of salt and pepper

Prep Time: 5 minutes; Cook Time: 5 minutes;

Using honey or sugar, sweeten the salad to your taste. Simmer a few minutes, and add
1/2 cup of thick, fresh cream. Serve immediately.

Lemon Pie Filling

❖ 1 cup of hot water
❖ 1 Tbsp cornstarch
❖ 1 cup white sugar
❖ 1 Tbsp butter
❖ Juice and grated rind of one lemon
❖ 1 egg

Prep Time: 10 minutes; Cook Time: 5 minutes

Add everything but the egg to a saucepan, and bring to a simmer for a few minutes. Take
a ladleful of the mix and mix it with your egg in a separate bowl. This will keep your egg
from scrambling. Add this mix back to the remainder of the filling. Simmer until it thickens.
This can be used in pies, turnovers, etc.

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