Old-fashioned Gravy

I have fond childhood memories of the Sunday roast and the smell of the gravy being made in the roasting pan. A large joint would be placed in the oven to roast slowly in dripping while the family went to church, hoping the sermon would not go on and on. When we returned, the meat was kept warm while the gravy-making ceremony took place. The excess fat was poured off and a brown powder called Gravox was added to the flavourful roasting juices, along with water, to make a thickened sauce. Of