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Old 04-12-2013, 10:28 AM   #21
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No gravy for me. Just crispy crackling, sauerkraut, mustard and mash with butter :)
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Old 04-12-2013, 01:15 PM   #22
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Quote:
Originally Posted by Aunt Bea View Post
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!
Thanks, Aunt Bea!
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Old 04-12-2013, 01:22 PM   #23
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IF you brown up a bunch of breakfast sausage and use the rendered fat in Aunt Bea's recipe, you have sausage gravy. A whole other level of delicious.
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Old 04-12-2013, 02:44 PM   #24
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Bob Evans sausage gravy and biscuits. Best souvenir brought home from our trips to OH. Or FL. Or VA. Or just about anywhere but New England.
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