2 tbsp. fat from a roast
Salt
Freshly ground pepper
2 tbsp. flour
1 1/2 c. liquid: pan juices, water, stock, wine or combination

Remove the meat from the roasting pan. Pour all the pan juices into a measuring cup. When the fat rises to the top, spoon off 2 tablespoons and return them to the pan. Discard the excess fat but save whatever juices are left in the cup. Put the pan over a burner and heat gently. Stir in the flour. Cook it thoroughly for several minutes, stirring to make 1 1/2 cups in all. Slowly stir the liquid into the roasting pan and cook for 5-6 minutes.

If the gravy is too thick to flow easily from a spoon, add more liquid and cook for 1 minute. Season with salt and pepper to taste.

Clear or transparent gravy - omit the flour. Dissolve 1 tablespoon cornstarch in 1/2 cup of cold stock, wine or water. Pour the pan juices into the pan. Heat gently and stir in the cornstarch mixture until the gravy is clear and thickened.