WHITE GRAVY

The rule of thumb on gravy is 2 TB oil, 2 TB flour to 1 c. liquid. After frying meat, either drain off excess oil or add enough to equal about 4 TB. Leave the crunchies from the meat in the bottom of the pan for flavor unless they are black. Turn the heat down and sprinkle about 4TB flour and stir with a wire whisk until bubbly. Slowly add 2 c. milk and stir until mixed well. Salt and pepper to taste and increase heat, stirring constantly until desired thickness.