Instructions: Roux: Use fat from cooked roast beef. If insufficient or unavailable, use margarine to make 1/2 cup total. Cook flour and fat or margarine slowly in a heavy skillet, stirring constantly to avoid burning. Cook until medium brown.

Gravy: Add beef stock, drippings, and seasonings. Stir until gravy thickens to right consistency. Season to taste. Strain through a sieve to improve texture.

Makes 1 quart.

Deep-down brown and with a stour aroma, this may be the most soulful single item on the menu. At the restaurant we can make a stronger, deeper flavor than is likely at home because we have such a treasure of roast beef scraps left over from our trimmings.

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