My wife and I made this yesterday morning and it turned out great. We used Vegetable Shortening instead of lard, and cooked it on cast iron. Instead of measuring out the left-over fat for the gravy, I just left it in the pan and eye-balled the rest. A tip for making the gravy, especially if you're using cast iron: Turn down the heat and add as much milk at a time as you can, because the cast iron gets so hot it will evaporate the milk extremely fast unless you can cool it down. Also, use a wire whisk to constantly stir the gravy and break the chunks apart -- whisks always work great for gravy-making. Ours turned out a little on the thick side, but it tasted great. Another tip: if your gravy tastes bland and floury, just add more salt and keep it on the heat a tad longer. Gravy without salt will always taste funny. Great tasting and easy recipe!
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My wife and I made this yesterday morning and it turned out great. We used Vegetable...