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.