It should bring back some fond memories. Thank you, from an old guy. I actually just made some gravy without any prior knowlegde really, I looked this up afterwards and thought I would share my results. I panfried two porkchops breaded porkchops in clarified butter and afterwards added in roughly a quarter of a cup of leftover chicken stock from some lentil soup I made yesteday along with approx. the same amount of whole milk, I used enough flour to thicken it up and added some mushrooms I had left over quarterd, I reduced it down to a gravy consistency and it was wonderful over the porkchops, albeit not very healthy I would imagine. Glad to know I was somewhere along normal lines though. I'm going to try the tabasco next time :). I always make a roux for gravy, then add the turkey drippings and chicken broth and broth from the giblets and neck. Then (this is the great secret for delicious gravy) 1/4 to 1/2 cup dry sherry. Fabulous! I used your Mom's turkey recipe and roasted it breast side down. How great!!! Very tender. I noticed, also that there was less drippings with which to make the gravy. :( No matter. I had simmered the giblets, neck, heart and liver in a pot while the turkey was roasting. When my gravy called for water to be added, I added the "innards" stock and it was amazing. No need to salt or pepper (and I usually add both)