Remove the cooked meat and any vegetables to a warmed platter; keep warm while making gravy.

Into 2 quart saucepan, measure 1/4 cup fat from roasting pan (or use butter). Pour 1 cup water or bouillon into the roasting pan; stir to loosen the brown bits in the bottom of the pan. Into fat in saucepan over medium heat, stir 1/4 cup all-purpose flour; cook, stirring constantly until brown.

Slowly stir in liquid from the roasting pan; add 1 cup water and heat to boiling, stirring until thickened. If you like, add bottled sauce for gravy to make a rich color, add salt and pepper to taste. (Makes 2 cups.)

FOR POT ROASTS AND BRAISED MEAT: Spoon fat from pan liquid; measure liquid and heat. For each cup liquid, in cup, blend 2 tablespoons all-purpose flour with 1/4 cup water; stir into simmering liquid and cook, stirring until thickened. Season if needed.

FOR STEWS: Thicken gravy as for pot roasts but use only 1 tablespoon flour for each cup liquid.