Pan Gravy

Hot drippings (from roast meat or poultry)
1/4 Cup flour
Milk or water or broth
Salt and pepper
Dash dried thyme, (optional)
Dash of Worcestershire sauce (optional)
After removing roasted meat to platter, pour the meat juices and fat into a 2 cup glass measure. Skim off the fat, reserving 3 to 4 tablespoons. Return the reserved fat to pan. Stir in the flour. Cook and stir over low heat till bubbly. Remove pan from heat. Add enough milk, water, or broth to reserved meat juices to make 2 cups. Add liquid all at once to the fat flour mixture; blend well. Add some salt and pepper. If desired, add thyme and Worcestershire sauce. Cook and stir till thickened and bubbly. Cook 2 minutes more. Season to taste. Makes 2 cups.