To make 'proper' gravy, tip all the fat off from around the meat bar a few tablespoonsful. put meat to rest on a late or carving tray, now put meat tin over heat and sprinkle on some flour, get a fork or spoon and scrape up all those lovely roasty toasty dark bits off the bottom of the tin, work the flour into a roux, when the fat and flour have come together add veg water or stock, wine and and any other flavourings like red currant jelly or mint, check for seaoning pour into gravy boat