"Fry your meat (pork, ham, veal, beef, chicken) in your usual way in an old-fashioned heavy iron skillet. Remove meat, and keep warm.
"For about two cups of gravy, add butter to drippings in skilled to make 4 tablespoons. Add 4 tablespoons flour, and cook and stir over medium heat to make a smooth paste and to lightly brown flour. Remove from heat and gradually add 2 cups milk (or more if you want a thinner gravy), returning to heat and stirring before additions.
"Cook and stir for about 3 to 5 minutes more to make a smooth sauce. Season well with salt and freshly ground pepper."
(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)
More "Lost" Trader Vic Recipes
Fried Tomato Gravy on Toast with Bacon (1976)
Buttered Roast Chicken with White Wine (1968)
More Delicious "Lost" Recipes
Chipped Creamed Beef, Southern Style (1931)
Classic Corn Flake Chicken (1980)