OmManiPadmeOmelet > writes:

> In article .com>,
> "rosie" > wrote:
>
>> >
>> >
>> > I add a chopped hard-boiled egg and a dash or two of Worcerstershire I
>> > make no apologies for this--it is very good.
>> > Cheers,
>> > Nancree
>>
>> Sometimes I make it with hamburger meat.When I mae it this way I brown
>> the mest first.
>
> My mom made it that way too, along with finely chopped onions, bell
> peppers and garlic, then she made a roux with the leftover juice to make
> a thick sort of lumpy gray.
>
> We'd then toast some bread and break it up into a bowl, then pour the
> SOS back over it. Add salt and pepper to taste.
>
> It was wonderful.

Agreed!

Another common variation (at least where I'm from) is to pour the gravy over
biscuits instead of toast. Ham gravy is commonly used too.

Of course, that's technically not SOS. The name "SOS" comes from the lumpy
consistency of the gravy and the shingle-like shape of the toast. And maybe
the taste of the gravy too, depending on who makes it. :-)

sherm--

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