This gravy is made in the skillet after frying chicken, pork chops, or other meats.
6 tablespoons drippings
6 tablespoons all-purpose flour
1½ cups sweet milk
Salt and pepper
Remove the meat from the skillet, leaving about 6 tablespoons drippings. Turn the heat to medium. Stir the flour into the drippings and cook until lightly browned, stirring constantly. Slowly stir in the milk. Continue cooking the gravy over low heat until it is smooth and thick, stirring occasionally. Add salt and pepper to taste.
YIELD: ABOUT 1½ CUPS