Pan Gravy for Roasted Meat or Poultry

Roasted meat drippings
Beef broth or water
¾ cup flour
Salt, opt.
Pepper, opt.

Roasted poultry drippings
Chicken broth or water
¼ cup flour
Salt, opt.
Pepper, opt.

Pour drippings into large a measuring cup; scraping out the crusty browned bits. Skim fat from drippings; reserving ¼ cup. Measure remaining drippings; add enough broth to equal 2 cups.

In a medium saucepan, combine reserved fat and flour. Gradually stir the 2 cups drippings into flour mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. If desired, season to taste with salt and pepper.

Yield: 2 cups