basic pot roast gravy
vera moylan

-		pan liquid	available after meat has been cooked in the pan (hopefully a cast iron dutch oven); skim off the excess fat; bring liquid to a boil
1 1/4	T c	cornstarch/cup liquid cold water	mix separately and pour into boiling liquid a little at a time, until the gravy is the proper consistency
-		angostura bitters	add a tsp or so for and flavor, color
-		salt to taste
-		pepper to taste
take the meat and any vegetables from the pan when done and put on serving platter/board, thus making the pan avaliable for gravy adding dry cornstarch or too thick a mix to hot liquid will produce lumps