[Sca-cooks] gravy

[Stefan li Rous]

Corwyn commented:
> StefanliRous at austin.rr.com writes:
> Recently you commented on the Europeans considering gravy to include
> just the drippings and not necessarily creating a roux, where the
> Americans consider a rouz necessary to call it a gravy.
>
> I missed this the first time around.... the first exception I can think
> of to
> test this rule is "Redeye Gravy", made with ham drippings, butter and
> black coffee.
Okay. Good point. I remember talking about this "Redeye Gravy" here 
before, but I guess I wasn't paying much attention to its ingredients. 
I guess the drippings are from frying some slices of ham? I'd be 
surprised there were enough drippings. But then, Adamantius did give 
some useful info recently on stretching these and there is the added 
butter. What kind of black coffee? Instant? Ground beans? Or are you 
talking about already brewed coffee? No flour added? Just grease and 
coffee? :-) I guess I'll just have to try this sometime.

> Not period, decidely American though, and in most examples I've
> seen, clear, or clearish.... Any other regonal examples?
Okay, this does further cloud the issue a bit on what exactly a "gravy" 
is, and if there are period examples.
Stefan
So, when did they start putting the food on top of the sauces instead 
of the other way around?
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****