Cut steak into six pieces. Soak steak in milkor buttermilk.
Dredge in flour mixture. Dip steaks into beaten eggs.
Dredge again in flour.
Heat the lard until very hot. Fry steaks in the melted lard.
Prepare the gravy:
Add flour to melted bacon or pan drippins. Stir until flour
Then slowly add milk and stir until it gets thick.
Season with salt and pepper to taste. Pour over warm steaks.
The crowning touch is to serve with mashed potatoes and more
gravy, whole kernel corn, and a salad.
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