years just eyeballing the ingredients. Since we normally have potatoes with the meal, she uses the water the potatoes have been cooked in (keeps some of the vitamins) and adds all purpose flour directly. When we've asked her how she knows how much to add, or when it's done, she always says "just make sure that it's boiled". I know that it doens't answer the question but she says it's important to the texture and flavour to "cook the flour or the cornstartch in the gravy". Her gravy is always delicious. Just thought I'd share that tip. I was making a dish using pork chops when I used the drippings, flour, and chicken broth just to see if they would still make a great gravy. Even though I really don't use much broth, they made a great gravy! When I serve ham, I keep the bone and boil it in a couple cups of water for stock for gravy; or you can buy a small ham hock. I always make a roue with flour and lard (vegetable shortening does not allow the roue to brown). I then add the stock, and no added salt is required because the salt from the ham stock provides a deep, rich flavor. For gravy I drain as much fat of baking tray as possible and mix corn flour in a small cup of water stirring as i pour of oil remants then add a stock cube and more water if needed, then again I