1/2 lb. ground beef
1/2 tsp. salt
1/2 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter - hell, add more if you want
Brown ground beef in its own fat. Remove excess fat and save for making roux. Season with salt and pepper. To make a roux, place 2 tbsp. reserved fat in double broiler or heavy pan. Slowly add sifted flour, stirring constantly over low heat until thoroughly blended.
Cook for five minutes. Do not brown.
Combine milk and water. Add butter and scald (not burn) in double broiler or heavy pan. Add roux to scalded milk, stirring constantly until thoroughly blended. Add meat mixture and cook about 10 minutes, or until desired consistency. Serve on toast.
Hot sauce is optional.