3 tbsp. bacon fat
4 green tomatoes, sliced 1/2" thick
Beaten eggs
Bread crumbs
Flour
Milk
Salt
Pepper

In a heavy skillet or frying pan heat bacon fat. Dip tomatoes in egg then in bread crumbs. Fry slowly in bacon fat until golden brown on both sides. Put tomatoes on a plate. For each tablespoon of fat left in the pan, stir in 1 tablespoon of flour and blend well. Stir in 1 cup warm milk and cook until thick, stirring constantly. Add salt and pepper. Pour over the tomatoes and serve hot.