Creamed Gravy for Fried Chicken
From The Southern cook book of fine old recipes, 1935
Use fat from fried chicken for best flavor.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 10. The excerpt below is the record exactly as published.
Creamed Gravy for Fried Chicken Take 2 tablespoonfuls of fat from the pan in which you fried the chicken from the recipe for "Fried Chicken Maryland". Add a table- spoon of flour and a cup of thin cream
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