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Pot Gravy
Make this gravy from the drippings that remain from roasted meat.

This gravy is made in the pot with the drippings. If the amount of drippings is small add a bullion cube for flavor. You may also want to add a little corn starch for thickening.

To the drippings in the pot add the water. The amount depends on the quantity of drippings. Most of the time 1-2 cups of water are enough.

Heat the drippings and water until hot or a slow boil. Add in bullion cube (if using), salt and pepper. Continue to stir.

If you want the gravy thicker: In a separate bowl mix 1-2 tablespoons of corn starch and 1/2 cup water. Add this mixture slowly to the gravy, continue to stir, until you have the thickness you want.

Adjust taste

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