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Broth Gravy (served with roast beef)

1/4 Cup fat from roasted meat, such as chicken, pork or beef

1/4 Cup flour

2 Cups broth and/or water or bouillon

Combine fat and flour, stirring until smooth. Gradually stir in broth. Cook over medium heat until thickened and boiling. Season with salt and pepper. Serve hot. Approximately 4 1/2 Cup servings.

Milk Gravy (made with sausage or fried chicken)

1/4 Cup pan drippings from cooked meat

1/4 Cup flour

1 1/2-2 Cups milk

Salt and Pepper

1/2 Cup cooked meat (sausage)

Combine meat drippings and flour to make a roux. Stir to make sure there are no lumps of flour. Lex mixture bubble (or boil). Add 11/2 cups milk, season with salt and pepper and boil. Add cooked sausage. Bring to boil again. Add more milk if too thick, boil again. Seve while hot. Approximately 4 1/2 servings.