Pan Gravy

2 tablespoons meat drippings (fat and juices)
2 tablespoons all-purpose flour
1 cup liquid (meat juices, broth, water)
Salt and pepper to taste

Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy.)

Stir in flour. (Measure accurately so gravy is not greasy.) Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constatntly. Boil and stir 1 minute. Stir in few drops brownin souce if desired. Springkle with salt and pepper. 1 cup gravy.

Source: General Mills, Inc. (1986). "Pan Gravy". In Betty Crocker's Cookbook (p 197). Racine: Western Publishing Company, Inc.