Photo: Lily Banse
Ingredients
- a tablespoon of flour in the skillet
- a cupful of cold water
Directions
1
Cut up and let stand awhile until cool, salt, pepper and flour; put in hot lard, cover tightly; cook about one-half hour, not too fast. Serve with spoonfuls of rice on the platter.
2
Gravy. — Put a tablespoon of flour in the skillet, let brown and pour in a cupful of cold water and milk (or cream) stir and boil until it thickens. — Mrs. J. B. Jolly.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
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