|Liquid||1 Cup (16 tbs) (Water, Meat Stock / Bouillon Cube Broth)|
Remove meat to warm place.
Pour off clear fat (not drippings); measure amount needed into small saucepan.
Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan€”heat mixture if necessary; set aside.
Add flour to fat in saucepan; stir together until smooth.
Cook over low heat, stirring steadily until it is bubbling.
Take pan off heat.
Gradually stir in liquid and drippings from roasting pan.
Return pan to heat; bring to boil, stirring constantly.
Boil 1 min.