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.
