1/3 cup bacon drippings - more or less as needed
3 scant tbsp corn meal - adjust to drippings
2 scant tbsp flour - adjust as needed
Salt and pepper to taste
Milk
Start with bacon drippings, best cooked in an old iron skillet. Place on the large cap of the wood-burning stove. When hot, stir in corn meal, flour, salt and pepper. Continue stirring as you add milk, a little at a time. Let boil until desired thickness.
This was one of my dad's (Otto Tindall) favorite dishes. When the winter supply of meat had run out in the smoke house, occasionally Dad would buy a piece of stick bologna. We ate this gravy for supper with fried bologna and fried potatoes, which we usually had as we grew them on the farm. Things were scarce, so we learned to make so with what we had, but never went hungry.
Comentarios