|Butter/Other fat||2 Tablespoon|
|Beef/Veal / lamb stock / canned / cube bouillon||1 Cup (16 tbs)|
1. Melt the butter or fat in a saucepan, blend in the flour and cook, stirring constantly until the flour is slightly brown.
2. Gradually add the meat stock or bouillon and stir until the mixture boils. Then cook 3 minutes longer, stirring several times.
3. Add the salt and pepper.
4. Serve on any hot or cold meat, in meat pie, potatoes, poultry, game, hash, pancakes served with chopped leftover meat or chicken.