When the chicken was fried, probably in lard, in the big old iron skillet, at just the right time, some Pillsbury flour would be added to the leftover grease and all those good "scrappins" left in the skillet, that would all be stirred together, and then, good, rich creamery milk, and then that would be constantly stirred till the bubbles started, and at just the right moment, it was done, good old country gravy.
Then, the stir to test the consistency, then the taste, and if all went well, "I got a good "turn" to it."
That meant the gravy was perfect. Never any measuring, all by sight and experience, and if it all went well, the gravy had a good "turn" to it.
You never hear that term much any more, just when I make gravy, and I don't often get a good "turn" to it. Not as easy as it sounds, to get that just right.
My Grandmother, and Great Grandmother, and Mother, all had the knack, to get that good "turn" to their gravy. I doubt that many even make gravy any more. They buy it in a jar, or frozen, or from a little "packet" where they just add water. Back then, very few old iron skillets where something had been fried, used all them good "scrappins" to make really fine, gravy.
One of the best was when we had a nice bunch of Morel mushrooms. Mom did her thing, washed sliced, floured, slowly fried in pure creamery butter, and then, the gravy was made, often served on hot biscuits, just out of the oven, or even on toast, made from freshly baked bread, covered with hot mushroom gravy ..
Now, that's got a good "turn" to it ..................................
