"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 T. grease left from meat covering bottom of pan 3 T. flour salt pepper 2-3 c. milk
Add flour to the grease in the bottom of the pan - make a paste - you may need to add a little more flour to make a paste - sprinkle salt, pepper slowly add milk - stir constantly so it doesn't stick until you get the consistency you want.
Pour a little milk at a time and stir it in then add more - don't pour all at once - you will have a lumpy mess - if itdoesn't seem to get thick enough you can take a few T. of the gravy mixture you have in the pan and add another T of flour stir it together then slowly pour this mixture into the gravy you have made in the pan and it will thicken it up.
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