Everybody in the south eats gravy’

I had a delightful conservation with a local newly-wed, whose husband is from this area. She was introduced to a thick gravy known as ‘sawmill gravy.’ She wanted to know something about it…to explain to her relatives. She said that her husband said, ‘everybody in the south eats gravy.’ I told her that it was true from anyone raised on a farm or had parents that came through the depression. Here are some old gravy recipes that you might enjoy. Take care and I’ll be seeing you around…Agnes

Sawmill Gravy aka White Gravy, Cream Gravy, and Poor-do Recipe

1 pound sliced streak of lean (salt cured bacon) Fry a small piece and taste test to see if it is too salty. If so, soak for at least 4 hours in ice water. Drain and dry with paper towels before frying.

2 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1 cup or more of milk

Rub an iron skillet with a little fat, heat and place salt cured bacon on it to cook. Cook over medium heat until evenly brown. Drain on paper towels, reserving 2 tablespoons fat in skillet. Stir in flour and pepper. If you want it brown…cook, stirring constantly, until flour is brown. Gradually stir in milk, and cook until thickened. Add more milk if necessary to achieve preferred consistency. Serve with pork (Streak-of-Lean) and biscuits.

Country Gravy (Good for brunch or supper.)

2 tablespoons butter

8 ounces breakfast sausage links, casings removed and meat broken up

4 strips bacon, sliced crosswise

1/2 cup chopped green onions (light parts only)

1/3 cup packed all-purpose flour

1 pinch cayenne pepper, or to taste

Salt and freshly ground black pepper to taste

2 1/2 cups cold milk

Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, and cook until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and sauté until onions are soft, about 3 more minutes. Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour. Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low. Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. If desired, sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper.

Tomato Gravy

5 tablespoons butter

3 slices minced bacon

½ cup minced sweet onion

1 small stalk celery, minced

5 tablespoons plain flour

4 cups diced tomatoes, canned or fresh

1 tablespoon parsley, minced

1 cup evaporated milk

1 3/4 teaspoon kosher salt

Freshly ground black pepper to taste

Directions: In a large skillet, over low heat, add the bacon and cook until most of the fat has rendered. Remove the bacon to a paper lined plate (using a slotted spoon) and set aside. Add the onion and celery. Cover and cook, stirring occasionally, until soft and giving off an aroma. Add the tomatoes and bring to a boil while whisking constantly. Add parsley to the pot, lower heat and simmer for 30 minutes. Remove from the heat and allow to cool. Melt butter and stir in the flour. Whisk in evaporated milk, salt, and pepper to taste. Return the gravy to stove and reheat over medium heat. Cook, stirring, for 3 minutes. Whisk flour mixture into gravy and cook, stirring until thick. Stir in bacon, and serve with grits and sautéed shrimp or fish with lemon.

Chocolate Gravy:

For a pretty good size bowl of chocolate gravy put 3 tablespoons of flour into a pan on medium heat. Add 4 tablespoons of sugar and 3 tablespoons of cocoa. Mix the dry ingredients well. Gradually add water to the mixture, stirring constantly. Continue to add water till the mixture thickens to your liking, just like you would do for any other type of gravy. Crumble up some biscuits, pour chocolate gravy on top, and enjoy! From my email Buddy, Tipper

Egg Gravy or Creamed Eggs:

Slice 6 hardboiled eggs and set aside. Melt 2 tablespoons butter and stir in 2 tablespoons flour. Cook stirring for 2 minutes. Whisk in 1 and ½ to 2 cups milk and gently cook until thick. Stir in boiled eggs and serve over split biscuits or toast.

Advice for the day:

If you have a lot of tension and get a headache, do what it says on the aspirin bottle: “Take two aspirin” and “Keep away from children.” –Author Unknown