SAWMILL GRAVY

Bacon drippins (this is the grease leftover after you fry bacon) 
flour 
white milk 
salt and pepper 
In a skillet over medium heat, combine 5 or 6 tablespoons of bacon drippins with 5 or 6 tablespoons flour. Blend to make a smooth paste and cook until the paste is a light golden brown. Add 3 or 4 cups of white milk and stir until paste is dissolved in the milk. Season with salt and pepper to taste. Bring to a boil (stirring occasionally so the gravy won't stick to the pan) and cook until the gravy thickens, 10 to 15 minutes. Serve over biscuits, mashed potatoes or fried chicken.