In article
>,
Bobo Bonobo® > wrote:


> > Give it a shot. Brown gravy works for me. I never have enough sausage or
> > hamburger gravy left to experiment with, but I'm sure it'd be fine.
>
> Um, you make hamburger gravy?
> Some po' folks here in South St. Louis make hot dog gravy.

> Oh, the horror.


Good stuff. I don't have a recipe, but try this:

Take 3 tablespoons of Crisco and melt in a pan. Add a pound of really
fatty hamburger, to give it lots of saturated fat. After it is browned,
add flour. Cook, stirring well, until flour and fat are incorporated.
Add milk, a little at a time, stirring well, until you like the
consistency (note that it will thicken after serving). Add Kitchen
Bouquet until you reach the desired color. Make toast, and spread
generously with margarine. Spoon gravy over toast.

[Note: I've never made this and don't plan to. I just thought that
Bryan would find it amusing.]

[Note2: I like hamburger gravy on toast, but my wife is not
enthusiastic. I don't have a recipe, but it isn't like the above.]

--
Dan Abel
Petaluma, California USA