Serving Size: 10 Preparation Time: 0:10

Ingredients:

1/2 cup au jus
1 cup water
4 tablespoons flour
1 dash pepper
1 dash salt

In a sauce pan, bring juice from meat and half of the water to a boil. Stir flour into the other half of the water until most of the lumps are gone - unless you like lumps in your gravy.

Add salt and pepper to boiling mixture. Then, while still stiring - this takes a bit of coordination - but not as much as patting your head and rubbing your stomach at the same time - while still stiring, slowly pour in the flour and water mixture.

The gravy should thicken immediately. Let stand for at least thirty seconds or you will burn your lips.

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