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
It is quite feasible to trace the history of written cooking instructions far back into distant history, in truth as far back as early Egypt, and potentially, even further back. Having said that, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created some scripts which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the Roman cooks used many spices and herbs, including some that we all recognise like bay, fennel and parsley. Closer to modern times, we find two books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that is popular today, but rather descriptions of the types of food cooked for the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new foods and spices was responsible for a torrent in recipe manuscripts, many of which still exist in academic collections. During the next few hundred years, the powerful and rich tried to offer the most extravagent meals, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks are starting to become popular mostly as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Biscuit Gravy recipe.
