Some of the best food many of us have ever tasted was from the old ladies in the 1950s.
I call it grandma cooking, there were even old women who would cook all-you-could-eat meals in their home where workmen and businessmen would sit at a huge table and pass around platters of meat and fried chicken and huge bowls of buttery mashed potatoes, gravies unknown today, and green beans with bacon that had been cooked into a meal for the gods, everything with so much flavor that it would make grown men today weep with ecstasy.
...gravies unknown today...
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I come from two lines of Eastern European immigrants. The secret of those gravies is to save/freeze every scrap of meat fat, including the stuff that solidifies on the top of pan juices, along with all those pan juices and you have the true gold of cooking.
If you have those, you need some flour, seasoning (not much as the drippings are intense) and ANY liquid (Red Eye Gravy is just using coffee instead of broth for gravy).
A bag for bones and a bag for vegetable scraps and you now can make soups and stews with more flavor than any MSG-enhanced commercial product.