INGREDIENTS
2 tbsp
butter
1 tbsp
dried parsley
1/4 tsp
ground black pepper
1/8 tsp
nutmeg
1/2 tsp
onion powder
1/4 tsp
salt
2 1/2 lb
English shoulder roast
2 tbsp
beef juices ((from the cooked roast))
2 tbsp
all-purpose flour
2 tsp
beef bouillon granules
1/8 tsp
ground black pepper
2 cups
milk