Pan Gravy

4 tbsp. drippings
4 tbs flour
2 cups milk or beer
1/3 cup crumbled Roquefort
1 tsp grated lemon rind

Strain the drippings and remove excess fat. Reheat four tbs fat and add 4 tbs flour until it has the consistency of heavy cream. Stir with a wire whisk until the flour thickens and is smooth. Continue to cook slowly while stirring in 3 cups of milk or stale beer. Stir in Roquefort until melted. Add lemon rind.

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Cajun Country -- New Iberia, Louisiana