Where meat is the main feature of the meal and paired with a few side dishes, plan on about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites. Follow this ratio. For each cup of gravy, you want, start with two tablespoons of drippings and fat, and two tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.) So, if you want to make 2 cups of gravy, remove all but 4 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.