Make gravy in the pan in which meat or poultry was roasted.
If there is too much fat for the gravy, pour off some, and measure what remains.
Place pan over the heat, add flour equal in amount to the fat.
Blend well, and stir until golden brown.
Add 3/8 cup cold water, milk, vegetable liquor, or a mixture of all three for each tbsp flour.
Boil until perfectly smooth, stirring constantly.
Color with a little dark caramel or kitchen bouquet and season with salt and pepper to taste.