1/4 c. pan drippings
1/4 c. all purpose flour
2 1/2 - 3 c. hot milk
1/2 tsp. salt
1/8 to 1/4 tsp. pepper

Pour off all except 1/4 cup drippings from skillet in which chicken or meat was fried. Place skillet over medium heat. Add flour and stir until browned. Gradually add hot milk, cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Yield: 2 3/4 cups.