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Gravy for Fried Meats (White) Recipe

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This recipe for Gravy for Fried Meats (White) is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pan drippings - add fat if not enough
flour (should about equal the fat)
milk - can use any kind, option to mix with potato water (amount depends on how thick you like your gravy)
salt & pepper
Directions:
Directions:
In pan drippings from fried chicken or meat Add enough flour (can be mixed with salt/pepper) to pan drippings to thicken and bubble – flour must all be incorporated (if flour is not incorporated to pan drippings or shortening, it will not mix in – will be just a lump of flour) into the shortening/pan drippings. (If there is not much liquid or oil/shortening left from frying meat, add a couple tablespoons or so of shortening. Melt.) When bubbling, add milk, (can also add some liquid from potatoes – makes it healthy with the vitamins from the potatoes and a little less calories – but also need to use some milk – I use skim) slowly, continue bubbling and adding milk/salt/pepper till desired consistency and flavor.

 

 

 

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