Amish Recipe Tomato Gravy

(Updated for modern kitchens.)

2 tablespoons white flour (more if whole wheat or oat flour)

4 tablespoons (1/4 cup) water

1/2 cup water

1 cup tomato juice

3 teaspoons (1 tablespoon) butter

1/2 cup milk (adjust as necessary)

Salt and/or pepper to taste (optional)

In a cup or bowl, stir together the flour and the 4 tablespoons (1/4 cup) water to make a thin paste. Set aside.

Put the 1/2 cup water and the tomato juice into a saucepan over medium-high heat until it comes to a boil.

Stir the paste made in the first step to lift any flour that has settled in the bottom of the cup or bowl. Then slowly pour it into the saucepan, stirring all the while to prevent the flour from clumping up.

Let the saucepan contents return to a boil, stirring to keep it from clumping. After it comes to a boil and has a chance to thicken up a bit, turn off the heat.

Stir in the butter. Add enough milk to get a gravy of pleasant consistency.

Salt and/or pepper may be added to taste or omitted if desired or required by a diet.