Instructions: Brown chicken, chops, cube steaks, chicken livers or whatever in a couple of tablespoons of olive oil and a tablespoon of butter in hot skillet. Remove. Pour off all but about a tablespoon of drippings but dont let any scrapings from bottom of skillet escape. There will be lots of scrapings particularly if you coated the meat in batter first. Over medium heat sprinkle in two or three tablespoons flour, stirring constantly. Smooth out any lumps by pressing fork tines down onto lumps and flattening to best of your ability. When flour is thoroughly blended in, remove from heat and slowly add 2 cups of liquid (milk or water), stirring constantly. Return to medium heat and stir until desired consistency is reached.

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