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Fried Salt Pork, with Cream Gravy

Cut the slices thin, and place them in a cold water. After they have soaked one hour, drain well and dry them on a napkin. Heat the fryingpan very hot. Place one-half cup of flour on a plate, and, dipping each piece of meat in it fry until crisp. Drain off all but two tablespoons of the fat and stir two tablespoons of flour into that remaining in the pan. Cook two minutes, stirring well; then draw the pan back on the range, and slowly add one pint of milk. When the gravy is smooth and well mixed together, cook only one minute, and add pepper, and salt also if needed. Turn the gravy over the meat and serve.