MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's White Gravy
 Categories: Five, Sauces, Dairy
      Yield: 5 Servings
 
    1/2 c  Suet or lard
    3/4 c  A-P flour
      1 ts Salt
      1 tb (minimum)coarse black pepper
      4 c  Half & half or 18% fat cream
 
  Render suet (if using) or melt lard in a large skillet
  over medium heat; whisk in the flour, salt and pepper
  until smooth.
  
  Cook and stir over medium heat until browned (about 10
  minutes, the mixture MUST be browned!). You're making
  a roux here. That's a fancy term for "fried flour".
  
  Gradually whisk in half & half or cream; cook/whisk
  until smooth and thickened (no lumps must remain).
  
  If the gravy becomes too thick add in a litle more
  liquid and whisk until smooth and heated.
  
  Uncle Dirty Dave's Kitchen
 
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