3 tbsp. bacon fat
4 firm green tomatoes, sliced 1/2 inch thick
Beaten eggs
Dry bread crumbs
Flour
Milk
Salt
Pepper

Heat your bacon fat in a heavy frying pan. Dip tomatoes in eggs, then in bread crumbs. Slowly fry them in the bacon fat until golden brown on both sides. Put your tomatoes on a plate. For each tablespoon of fat left in the pan, stir in 1 tablespoon of flour and blend well; then stir in 1 cup warm milk and cook until thickened, stirring constantly. Add salt and pepper until you like it. Pour over the tomatoes and serve hot.