| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Sauce |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Pan drippings |
| 2 |
tb |
Butter |
| 4 |
tb |
Flour |
| 2 |
c |
Milk |
|
|
Salt & pepper to taste |
INSTRUCTIONS
After frying chicken or pork chops in a skillet, pour off the grease,
leaving 2 to 3 tablespoons in the pan. Add 2 tablespoons butter, 4
tablespoons flour, and stir and cook until golden brown. Using a wire whip,
add 2 cups of milk to the pan, stirring constantly until the mixture
thickens. Add salt and pepper to taste.
The gravy is served over hot biscuits or rice. I am told that in Georgia
one never pours the gravy over the chicken.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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