4 tbsp flour
3/4 cup water
2 cup skim milk or milk
1 substitute
1 1/2 tsp fresh sage, crumbled finely
OR
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper
Directions
Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 - 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has
the consistancy of thick gravy.
Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans &
rice, toast & jam, etc.
Makes enough for about 4 biscuits.
Posted by Posted by wallis@oxygen.aps1.anl.gov (David Wallis) to the
Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Biscuit Gravy Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Gravies
The History of Recipes
Recipes as an idea can be traced far back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During the time of the Romans a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and afters, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including some familiar names for example bay, mint and dill. Moving our culinary historical trip onwards, we find a couple of interesting cookery books published in the 1300s : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is popular today, but rather accounts of the types of meals cooked for the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices such as basil and rosemary. These new culinary innovations led to an increase in manuscripts on cooking, many of which are now in private libraries. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Biscuit Gravy recipe.
