Pan Gravy

Remove fried meat from deep skillet. Leaving crusty bits in pan, pour meat juices and fat into large measuring cup. Skim off fat reserving 3 to 4 tablespoons. Return reserved fat to pan. Stir in 1/4 cup flour. Blend fat and flour. Cook; stir over low heat till bubbly and browned. Lower heat. Add 1/2 cup water, stirring constantly until a paste consistency. Raise heat and add 1 1/2 cups liquid (meat juices plus water or milk), stirring constantly until bubbles. Season with salt and pepper.  Lower heat, simmer and stir 2 to 3 minutes.  Use instant potatoes a few shakes at a time to thicken if the gravy is not thick enough.