Instructions: (In the South, fried meat is never served without cream gravy. My grandma taught me how to make cream gravy when I was a young girl, but it seems to be a

"lost art" in todays fast-track world.)

This recipe will work for any floured meat you are frying.

Cool frying pan that contains fried chicken drippings, and then pour all drippings into a bowl and set aside.

Add 4 level tablespoons of the cooled drippings back into the skillet

Blend 4 level tablespoons of flour into the drippings.

Add seasonings to taste
salt, pepper, garlic powder, seasoning salt, and celery salt Stir flour/drippings/seasonings mixture until it is pasty.

Turn heat to medium-high and cook mixture until it is bubbly and a little brown.

SLOWLY stir in 2 cups milk or cream, stirring continually, making sure the mixture is smooth and doesnt stick. Continue stirring until (and while) mixture boils for one minute. Reduce heat, while continuing to stir, until gravy is smooth and desired consistency. Turn heat to "Warm" and serve gravy immediately.

(Note: Southern gravy is not thin. It should have a rich, creamy texture)

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