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 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Gravies
The History of Recipes
We can track the history of written recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe even further. However, generally, these early recipes were just primitive pictorial recipes for preparing food.
During the time of the Romans a man called Apicius compiled a number of scripts describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and dill. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications are in high demand, mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Biscuits & Gravy recipe.
