Gravy from baking roasts or poultry differs slightly from gravy from sauteing meats. The consistency is different, but the end result it the same, a moist seasoned sauce to enrich to the entree. Transfer drippings from roasting pan into a sauce pan. Add 2 cups water. Heat to a furious boil and reduce slightly. Remove from heat and strain. Return strained drippings to heat; turn down to a simmer. Mix flour and cold water in a separate container. Slowly add flour and water mixture to diluted drippings and continue to simmer. Stir constantly until gravy is as thick as you desire and completely smooth and blended. TIP: If the gravy is too pale, use a little Kitchen Bouquet or other color additive. Evaporated milk produces a richer, creamier gravy. You can dilute it with Half and Half or with half plain milk if desired. "EVAPORATED" is not interchangeable with "SWEET CONDENSED MILK," but its an easy shopping mistake to make. YIELD: 2 1/2 to 3 cups gravy. Posted to bbq-digest by DJack1393@aol.com on Nov 7, 1999, converted by MM_Buster v2.0l.