My mother made these when I was a boy in the 1930s.
4-6 firm green tomatoes
1/2 cup flour
Salt and pepper to taste
1/2 cup vegetable oil or shortening
1/2 cup milk
Slice tomatoes 1/2-inch thick. Combine flour with salt and pepper and place in a shallow bowl. Meanwhile, heat oil in skillet (preferably a heavy cast iron skillet) over medium-high heat. Dip tomato slices in flour and place in hot skillet; brown thoroughly on both sides. When tomatoes are finished, add milk to contents of skillet and stir to make gravy. Pour gravy over tomatoes and serve as main dish or side dish.
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