FANNY FARMER GRAVY

1. Pour fat and juices from roasting pan into measuring cup. Let fat separate from fluid. For 1 C gravy, pour about ¼ C fat back into pan.
2. Stir in 2 Tbsp flour. Stir and scrape over moderate heat until flour and fat are smoothly blended and browned.
3. Add 1 C liquid (stock from cooked giblets, carrots, celery, etc. and cooking juices from roasting pan). Add water if necessary.
4. Cook and stir until smooth. Season with salt and/or pepper as needed.

Note: for 3 C gravy, use ¾ C fat, 3/8 C flour and 3 C liquid.