Best Gravy

Grandma Beatrice Alder's "sawmill gravy." You have to make a good lot of pan fried chicken in lard. Save all the drippings including the pieces of fried skin that fall off in the pan. When you save enough of this artery clogging juice and fried skin pieces mix with real butter, milk, salt with flour to thicken and peppermill ground pepper. We do it without specified amounts so you have to do it to taste. It will be very creamy light brown and slightly thickened when you have it right.