Pour drippings from the roasting pan into a glass mixing cup and allow to sit for a few minutes.

In a 2 quart saucepan, melt:

   - 1/4 cup butter or fat skimmed from the top of the drippings

To the fat, add:

   - 1/4 cup flour

Mix together until the flour browns slightly, up to 5 minutes.

To the roux, add (slowly at first):

   - 2 cups drippings (supplement with broth or milk)

Bring the gravy to a simmer to thicken.

Season with:

   - salt and pepper, to taste

(Optional) Stir in:

   - 1 Tbs butter or cream