2 tablespoons meat pan drippings, from roasting or frying pork, poultry or beef 

2 tablespoons flour  

3 cups broth, milk or water

salt and pepper, to taste

After cooking meat, remove all fat except for 2 tablespoons.  Whisk in flour, scraping the bottom of the pan for the baked on goodness.  Slowly whisk in the liquid and simmer until thick.  Season to taste.

Variation:

Combine flour and liquid together until no lumps of flour are visible, then pour into the heated oil.  Whisk while simmering until thickened.  Season to taste.

 8  Servings