• Meat dripping from the roasting tin flour
• essences from the joint
• water in which vegetables have been boiled or stock
• salt and pep

Drain the fat from the roasting tin, carefully saving any sediment and meat juices. Dredge into the thin film of dripping sufficient flour to absorb it all. Brown this flour slowly till of a nut brown colour. Stir in water in which green vegetables or potatoes have been cooked, or stock, allowing ½ pt.