Q -

Ya musta got that recipe from some southeastern white trash. It may happen, when nobody's lookin', but nobody I know around here - or south to the Mex border mixes the flour and milk before it goes in the skillet. If'n ya do it that way, it'll mostly taste like wallpaper paste.

You need to get most all the water boiled out of the grease, else it might make a few lumps. You leave the grease on the fire until it "sings." It'll change pitch when it's ready.

You dump the flour in the grease to sop it up, and make sure that all the flour gets wetted up good and starts to brown. Then you dump the milk in and stir till it comes back to a simmer. Makes a southern (or southwestern) gravy that sticks to your ribs instead of to your teeth.

If you ain't got a cow piece for renderin', half a stick (1/8 lb) of oleo is about enough grease. Throw one boullion cube in the grease for flavor if you like (any more is too salty), while your gettin' the water out of the grease. About a half cup of flour, stirred in and lightly browned, and then fill your 10 inch cast iron skillet about a half or 3/4 inch deep with milk. All the ingredients are plus or minus 50 percent.

John