4 tbsp flour
3/4 cup water
2 cup skim milk or milk
1 substitute
1 1/2 tsp fresh sage, crumbled finely
1 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 wallis@oxygen.aps1.anl.gov (David Wallis) to the Fatfree
Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Biscuits & Gravy (Wallis) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Gravies
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into ancient history, at least as far back as the early Egyptians, and maybe even further. However, mostly, these ancient cookbooks were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the romans 25BC a man called Apicius created some documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Closer to modern times, we have two recipe books dating from the 1300s ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared for the nobility of those days. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as parsley and basil. These new herbs and spices prompted an outbreak in books on cookery, the majority of which are now in private collections. During the succeeding few centuries, the rich families of the West competed to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking books are in high demand, mostly as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Biscuits & Gravy (Wallis) recipe.
