Use drippings from meat. Skim off fat, returning 3-4 T. fat or oil to pan. Stir in ¼ c. flour until well blended. Cook and stir over low heat until bubbly. Removed from heat. Add 2 c. liquid (drippings plus milk) all at once. Season. Return to heat and simmer 2-3 minutes.
YIELD: 2 cups.
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