Fried Salt Pork with Milk Gravy

Found in an

1897

cook book

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.

Cut slices of Side Pork 1/4 inch thick,

fry both sides until the Pork is crisp,

taking care that it dose not burn.

Remove to a dish, and place where it will

keep hot until served.

Pour the greater part of the Fat from the pan,

allowing about one cooking spoonful to remain.

Stir into this, while hot,

1 1/2 Tbsp. of Flour mixed smoothly with

1 pint of cold Milk,

stir rapidly until thick and smooth,

and serve in a Gravy tureen.

.

When other Meat is not on hand or

accessible, this makes the basis of

a very comfortable meal.

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