Chicken-Fried Steak (1935); Country Gravy (1918)

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   John Mariani has 1952 for "chicken-fried steak."


   23 April 1942, NEW YORK TIMES, pg. 20:
_Ham and Eggs Top List_
_Of Ten Favorite Dishes_
(...)
   Chicken fried steak and country gravy.
(...)
   Any cut of beef suitable for frying may be chicken-fried.  The steaks are cut into individual pieces, scored or pounded, rubbed in flour and fried in hot fat until the meat is crusted.

   19 June 1935, NEW YORK TIMES, pg. 3:
_Kansas Convicts Object_
_To Such Meals as These_
(...)
   Supper--Chicken fried steak, country gravy, boiled potatoes, baked corn, garden vegetables, bread and iced tea.

   7 July 1918, NEW YORK TIMES, pg. 44:
   Besides, there are new-laid eggs in abundance, cream and milk cottage cheese to the heart's content, and a fat cockerel or unproductive hen to furnish forth the Sunday roast fowl or the steaming stew with country gravy.