Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
In a small bowl, combine the leftover flour and broth or water. Mix until smooth. Crumble the bullion cube and add this to the water/flour mixture. Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.