Pork Gravy

Into 2-cup measure, pour pan dripping (set pan aside). Let stand a few seconds until fat separates from juice. Skim 1/4 cup fat from the drippings into 1 qt. sauce pan. (Add butter if necessary, to make 1/4 cup). Add 1/2 cup water to roasting pan; stir until brown bits are loosened; add to meat juice cup and add enough water or chicken broth to make 2 cups of liquid. Into fat in saucepan over medium heat, blend 1/4 cup flour or corn starch, 1 tsp salt and 1/4 tsp pepper. Gradually stir in meat juice mixture and cook, stirring constantly, until gravy is thickened. Pour into gravy boat to serve with hot roast.