Snip 13
Master Chef
No gravy for me. Just crispy crackling, sauerkraut, mustard and mash with butter
The milk gravy that I grew up with was just a white sauce made with ham, bacon, sausage or salt pork fat. Today you can buy it in a pouch.
1/4 cup fat
1/4 cup flour
2 cups milk
Salt and pepper to taste
Make a roux using the flour and pork fat. Add milk and stir until you get the desired consistency season and serve. Use lots of freshly ground black pepper!
Serve over potatoes or biscuits.
This was pretty standard at breakfast or as a quick supper.
I think it was just a way that people used to get every calorie they could from the food available to them.
Our society no longer has that problem, or at least I don't!