2 tbsp. drippings (fat and juices)
2 tbsp. flour
1 c. liquid (meat juice broth)
salt
pepper

Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan (measure accurately as too little fat makes gravy lumpy). Blend in flour (measure accurately so gravy is not greasy).

Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in liquid. Heat to boiling, stirring constantly. Boil and stir one minute. If desired, add a few drops bottled brown bouquet sauce. Season with salt and pepper.