1 c. meat broth
1/4 c. cold water
2 tbsp. flour
salt
pepper

Place meat on warm platter; keep warm while preparing gravy. Skim excess fat from meat broth; store fat for future use in seasoning vegetables. Measure broth; pour amount desired into pan. Shake water and flour in covered jar (for a smooth mixture, it is important to put water in jar first, then the flour). Stir flour mixture slowly into broth; heat to boiling, stirring constantly. Boil and stir 1 minute. If desired, add a few drops of bottled brown bouquet sauce. Season with salt and pepper.