2 tbsp fat

1/2 tsp salt

Dash pepper

2 tbsp flour

1 cup water

Drain fat from skillet in which chicken has been cooked, leaving about 2 tbsp in skillet. Heat, add flour, stir well until flour is very dark brown. Add water, salt and pepper. Stir until smooth; simmer 2-3 minutes.

Note: This can be made with drippings from roast beef, porkchops or any number of meats.

Recipe by E. Jean Sharpe

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