Pan Gravy

 Pan gravy

Hot dripping (from roast meat or poultry)

¼ cup flour

Milk or water or broth

Salt and pepper to taste

Dash dried thyme, crushed (optional)

Few drops kitchen bouquet (optional)

After removing roast meat to the platter, pour the meat juices and fat into a 2 cup glass measure. Skim off the fat, reserving 3 to 4 tablespoons. Return the reserved fat to the pan. Stir in the flour. Cook and stir over low heat till bubbly. Remove the pan from heat. Add enough milk, water or broth to reserved meat juices to make 2 cups. Add liquid all at once to the fat flour mixture; blend well. Add some salt and pepper, add thyme and kitchen bouquet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Season to taste. Make 2 cups.