Portion Size: 2 Tablespoons 

Ingredients: Yields: 8 servings

Ingredients	Notes:
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)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	After removing roasted meat to platter, pour the meat juices and fat into a 2 cup glass measure.
2	Skim off the fat, reserving 3 to 4 tablespoons.  Return the reserved fat to pan.
3	Stir in the flour.
4	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.
5	Add liquid all at once to the fat flour mixture; blend well.
6	Add some salt and pepper.  If desired, add thyme and Worcestershire sauce.
7	Cook and stir till thickened and bubbly.  Cook 2 minutes more.  Season to taste.