Instructions: Put a few slices of onion or carrot or both into a roasting pan with meat or bird. Roast meat in usual manner; transfer to a heated platter when done. Carefully spoon fat from roaster and remove vegetables. To remaining juices add 1/2 to 1 cup stock or water just to cover the bottom of the pan. Cook over direct heat, stirring to deglaze, and let come to a boil. Reduce liquid until it has a good color and flavor. Season with salt and pepper; swirl in 1 to 2 tablespoons butter just before serving. Add any juices from the roast that have bled out while waiting.

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