Cream Gravy

Jessie Hamilton, FHS

  • 1 1/2 cup milk
  • 3 tsp flour
  • 1 tsp salt
  • Dash of pepper
  • 3 Tbsp drippings

In a screw top jar, shake half of the milk with flour, salt and pepper. Stir into drippings in pan. Add remaining milk; cook, stirring constantly, till thick and bubbly. Cook 2 to 3 minutes more.

Fry chicken in half butter or margarine and half shortening. Make gravy in same skillet incorporating the crusty bits.





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