[Sca-cooks] gravy

[Phlip]

Ene bichizh ogsen baina shuu...

> Red Eye Gravy
>
> Pan drippings from a skillet of ham or even bacon
> 1 cup black coffee, brewed, not instant
> 1/4 tspn (or more <EG>) black pepper
>
>     Pour the coffee into the skillet containing the hot drippings. Stir
but
> do not allow to boil. Sprinkle the pepper into the mixture. Pour off into
a
> bowl or grav boat. serve hot over grits, mashed potatos, rice, corn bread,
loaf
> bread or biscuits. As an aside, it makes a great use for leftover coffie,
if
> any, from the day before.
>
> The explanation I got was this is a reconstruction recipe, when my
> Confederate ancestors made do with what little they had. But the American
Civil War is
> FAR OOP and frankly, likely to cause hot discussions, so I'll leave it at
that.
>
> On a related topic, I DO have ancestors (or relitives of same) who fought
for
> the Union side too <G>.
>
> Corwyn

Yeah, that's the original way I was taught to make it, but since then, I've
run into people who thicvken it with flour or corn meal.

And Stefan? Real ham has enough fat to make drippings. If it doesn't, most
country folk I know add a bit of bacon grease- never butter.

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....