Salt Pork with Cream Gravy

From 1912:

Slice the pork thin, put it into a frying pan, and cover with sweet milk.
Set it upon the stove and bring slowly to the boil, and the pork is freshened.
Drain off the milk into a saucepan and keep hot while you fry the pork to a nice brown.
Take up the meat and keep hot in the open oven while you make the gravy.
Stir flour into the fat in the pan until you have a smooth paste.
Then add gradually the milk in the saucepan in which the pork was heated.
Boil up once and pour over the meat.
You could not tell this from fresh pork.