Kettle Gravy

For each cup of medium gravy:
1 cup meat broth
1/4 cup cold water or milk
2 tablespoons flour

For each cup of thin gravy:
1 cup meat broth
1/4 cup cold water or milk
1 tablespoon flour

Thick Gravy:
For each cup meat broth
1/4 cup cold water or milk
3 tablespoons flour

Directions:
Step 1: Remove meat to platter.  Keep warm. Skim excess fat from broth.  Measure amount needed and return to kettle.
Step 2: Shake water and flour together in covered jar.  Remember: PUT WATER (OR MILK) IN FIRST AND PUT THE FLOUR ON TOP FOR A SMOOTH MIXTURE.
Step 3:  Stir four and water slowly into hot broth. Bring to a boil, boil 1 minute, season, and serve.

Source: 1956 Betty Crocker's Cook Book