Country-style gravy

1/4C.pan drippings,
1/4 C. All-purpose flour,
2 1/2-3C.Hot milk(you can substitute 1 1/2 C. water& 1 1/2C milk),
1/2 t. salt,
1/8-1/4 t. pepper

Procedures:
Pour off all except 1/4C. drippings from skillet in which chicken was fried; place skillet over med. heat. Add flour. Stir till browned. Gradually add hot liquid; cook, stirring constantly, until thickened and bubbly. Stir in salt & pepper to taste. Yeild:2 3/4 C.

This came from an old, old Southern Living Recipe, I think.