Milk Gravy - Gravy

• 6 tbsp (90 ml) bacon grease (or more) or country pork sausage or fried chicken grease, including meat drippings
• 6 tbsp (90 ml) flour or more (doesn't matter if it is self rising or all purpose)
• salt to taste
• lots of black pepper
• 2 cups (475 ml) milk (or more)and 2 cups (475 ml) water (or more), mixed together

1. Cook enough bacon or sausage in a skillet to get your grease, then remove your bacon or sausage, or if you have cooked fried chicken use about this much grease from where you have fried the chicken and of course remove the chicken and just leave the grease.
2. Turn the skillet up to medium high or if using an electric skillet,turn the temperature up to about 375 degrees (200 C.) to 400 degrees (200 C.).
3. Into the grease stir the flour and add the salt and pepper.
4. Let the flour mixture get to a medium to dark brown color (but do not burn).
5. Note: do not stir too much at this stage.
6. Stirring constantly, add the milk and water mixture to this about 1/2 of it at first.
7. As it thickens add the rest of the milk and water mixture, still stirringconstantly, or play it by ear and see how it thickens, to see if you need all the milk and water mixture or if you need even more.
8. Note: It gets thicker as it cools so don't hesitate to add a little more milk or water if it needs it.

bacon, flour, salt, lots of black pepper, milk

Taken from online-cookbook.com/goto/cook/rpage/0019C6 (may not work)