1.In a heavy-bottomed saucepan, heat the fat, and stir in the flour over low heat.
2.Saute till there is just a suggestion of brown.
3.Take the pan off the fire, and add the milk very gradually, stirring vigorously all the time to avoid lumps.
4.Add enough only to make a thick paste at first.
5.When
the paste is smooth and you have ensured that there are no lumps, add
the rest of the milk very slowly and mix till the milk, flour and fat
are well blended.
6.In case lumps do form, strain the mixture.
7.Place
the pan over the fire again and stirring all the time, let it come to a
boil and then simmer for about 4-5 minutes, continuing to stir off and
on.
8.Now add the salt and pepper or any other desired seasoning and take it off the heat.
