In article >,
"Ophelia" > wrote:

> "Wayne Boatwright" > wrote in message
> ...
> > On Fri 28 Oct 2005 11:45:16a, Ophelia wrote in rec.food.cooking:
> >
> >>
> >> "Alan S" > wrote in message
> >> t...
> >>>
> >>> "Ophelia" > wrote in message
> >>> . uk...
> >>>>
> >>>> "jmcquown" > wrote in message
> >>>> news > >>>>
> >>>>>
> >>>>> Reconstruction was after the American Civil War, when the northern
> >>>>> troops controlled everything the southern people did, who might
> >>>>> have
> >>>>> gone against the Northern Army or the Union government. (Britain
> >>>>> has
> >>>>> not been without these types of wars; Scotland in particular.)
> >>>>>
> >>>>> Unfortunately, the Reconstruction ort of took over the foods
> >>>>> available. Coffee was scarce as was tea. Flour was scarce.
> >>>>> Cornmeal
> >>>>> became a readily available commodity. Turnips and their greens
> >>>>> were
> >>>>> easy to grow and pick.
> >>>>>
> >>>>> Sausage gravy is a gravy made with ground pork seasoned with sage,
> >>>>> milk or cream and the drippings from the pork when you cook it.
> >>>>> Biscuits over here are like scones without fruit; savoury scones.
> >>>>> You bake biscuits, split it in half, then spoon over the sausage
> >>>>> gravy. It's for breakfast or lunch.
> >>>>
> >>>> Thank you Jill) I know about the biscuits So when you make
> >>>> the
> >>>> sausage gravy, is the sausage left in it or is it just the
> >>>> drippings
> >>>> from it?
> >>>>
> >>>> O
> >>>>
> >>> You leave the sausage in. It is sausage without casing so it is
> >>> crumbly. Check it out sometime, brown some sausage in a skillet and
> >>> remove it to be drained but leave some of the drippings in the pan.
> >>> Make a nice white gravy with lots of course ground black pepper in
> >>> it
> >>> and then mix the sausage into it. Serve over biscuits with a nice
> >>> cup
> >>> of dark black coffee! Yummmm!
> >>
> >> When you say white gravy.. do you mean white sauce?
> >
> > Basically, yes, but you use the drippings instead of butter to make
> > the
> > roux before ing adding the milk.
> >
>
> Ok so when I make a white sauce :
>
> 1 pint of milk, 40g butter, 40g flour. Whop em all into a
> saucepan, stick it on the heat and whisk. Once it is thick allow it so
> cook for a few minutes on a very low heat.
>
> For white gravy I put in pork drippings instead of butter.............?
>
>

It never comes out the same twice in a row so don't worry about exact
measurements. <lol>

That's part of the charm of it!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson