2 tablespoons drippings and brown bits from frying meat. Add 2 cups water and cook over medium heat, stirring to loosen brown bits. Remove from heat. In a cup, stir 2 tablespoons cornstarch with 4 tablespoons cold water. Put pan back on heat and add the cornstarch/water mixture, cook and stir constantly, until mixture thickens and boils; boil for at least 1 minute. Season to taste. Yield 2 cups.