(4 oz.) cube steaks
tsp. salt, divided
tsp. ground black pepper, divided
cup all-purpose flour
eggs, slightly beaten
Season meat with 1/4 tsp. salt and 1/4 tsp. pepper; set aside. In a shallow dish, mix flour with 1 tsp. pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tbsp. of the fat. Sprinkle 2 tbsp. of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from teh bottom of the skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 tsp. salt and 1/4 tsp. pepper; gravy should be quite peppery.