Cream Gravy

Ingredients:

4 Tbsp. to
11.. cup drippings (preferably bacon, or use grease or olive oil from whatever you are frying)
4 Tbsp. all-purpose flour
2112to
3 cups milk
salt and pepper to taste

Instructions:

Pour off all except about 4 tablespoons or more of the drippings in which chicken (or whatever you have been frying) was fried; place skillet over medium heat; add flour and stir until browned. Gradually add milk; cook, stining constantly, until thickened. Add salt and pepper. Serve hot. (Also see cream gravy recipe listed with Chicken Fried Quail in the Game Section).

Notes:

Cream gravy is great with any fried meaJ and should be made immediately after frying your chicken, quail, bacon, liver, venison back strap, etc. Biscuits or any of the hot rolls are also an excellent choice to go along with cream gravy. My husband makes aJl the wonderful cream gravy at our house and accolades to him and his grand moth-er’s recipe.

Servings Yield:

Serve hot