|Fat||1⁄4 Cup (4 tbs) (from roasted meat or poultry)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
1. Tip the roasting pan enough to let drippings flow into one corner. As fat rises to top, pour off into a bowl, but leave juices and brown bits in pan.
2. Measure 1/4 cup fat back into pan; blend in flour; cook, stirring constantly, just until bubbly.
3. Stir in water; continue cooking and stirring, scraping the baked-on juices from bottom and sides of the pan, until gravy thickens and bubbles 3 minutes. Taste and season with salt and pepper; stir in a little bottled gravy coloring, if you wish.