Browned Gravy

1 Tbs butter
2 Tbs flour
1/2 tsp salt
1/2 c water
1/4 c milk

Remove the breaded veal from the pan, and place on a hot platter. (Keep in a warm place.) Loosen all the small pieces of crackers and meat (if there are any) from the bottom of the pan. If there is no fat left, add butter. Allow the fat to get hot, and add flour and salt. Mix well with the heated fat, and allow to brown. Stir constantly and add the water. Mix well, and add 1/4 c milk. Allow to cook one minute, stirring constantly. If a thinner sauce is desired, add another 1/4 c of milk. If a thicker sauce is desired, allow to cook for two mins.

Makes four portions.