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 are able to track the history of `recipes` far back into distant history, in truth as far into history as the early Egyptians, and maybe further still. However, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians are a few tablets in the Sumerian language describing the preparation 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. Later on, in Roman times 25BC a man called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including some that we all recognise like bay, mint and dill. In the fifteenth century, the Crusaders brought back many foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in books on cookery, the majority of which are now in private collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking publications are starting to become popular as a result of higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Biscuits & Gravy recipe.
