3 Cup (48 tbs) (Meat Stock, Bouillon, Water Or Milk)
1. Pour the stock from the saucepan into a deep bowl. Let it cool. Skim off the fat.
2. Measure 5 tablespoons of stock back into the kettle in which the meat cooked. Blend in the flour, add enough liquid to make 3 cups, stir and simmer 3 minutes. Add salt and pepper.