Ingredients

beef or turkey bones
water, to cover bones
1 C. broth and defatted drippings
2 tsp. all purpose flour
1 tsp. cornstarch
1 tsp. ketchup
1 pinch salt
1 pinch freshly ground pepper
1 pinch basil (beef) or sage (chick)

Cooking Instructions

Cook up bones as for soup; strain liquid. Refrigerate overnight, or until white fat on top can be removed with a spoon. Refrigerate meat drippings from pan and skim off fat. Combine broth, flour and cornstarch in a screw top jar. Cover and shake until well combined, or use a blender for a larger batch. Pour into saucepan. Stir in ketchup, salt, pepper and basil (for beef), or sage (for turkey), or other herb of choice. Stir cook over medium heat until gravy thickens.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)