1 1/2 cups drippings 2 1/2 quarts boiling water

1 1/2 cups barley flour Salt and pepper to taste

Brown flour slightly in oven, stirring often. Pour off clear fat from roast, and save for other purposes. Turn the brown drippings in bottom of meat pans into large saucepan; add browned flour. Stir until smooth; add water, stirring constantly. Boil five minutes; season to taste. If the gravy is not of a rich brown color, add kitchen bouquet or vegetable extract as needed.