Old Fashioned Brown Gravy

Immediately after removing meat from a roasting pan or other pan drain off the drippings reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk whisking with a fork to scrape up all of the meaty bits from the pan then gradually whisk in the water. Increase the heat to medium-high and cook stirring constantly until the gravy thickens about 10 minutes. Taste and season with salt and pepper.