5 tbsp. drippings
3 tbsp. flour
2 c. milk
1/2 to 1 tsp. salt
1/2 tsp. pepper

This gravy is to be made after frying chicken or chicken-fried steak. Drain drippings except for about 5 tablespoons and the meat crumbs. Stir in flour to moisten and cook a few minutes until flour begins to brown. Gradually pour in milk, add salt and pepper and stir constantly until gravy thickens, about 5 minutes.