White gravy (with milk)

1 dose

Ingredients

Quantity Ingredient
1 Informatioin

Directions

To make a good white milk gravy you've gotta have a good eye for measurments. After you fry your chicken or steak, look at the drippins in the pan and try to decide how much flour and milk you need to thicken it up without getting too much. If you have just fried a good sized chicken, or several pieces of steak, and you've got a fair amount of drippins in the skillet, then you'll probably use 2 Tablespoons of flour with about ¼ cup of milk. Mix it in until there're no more lumps and then add it to the drippins and stir over a low flame until thick. If you get your gravy too thick, just water it down some; if it's too thin, add some more flour. Always keep reminding yourself that it takes years of practice to make a good flour gravy. Nobody's perfect right at the very first.

From "White Trash Cooking" by Ernest Matthew Mickler. U/L by Burt Ford 1/95

Submitted By BURTON FORD On 01-24-95

Related recipes