SAWMILL/LOGGING CAMP GRAVY

[Lone Carabiner]

:yakyak: Give it a try sometime. Fry thin sliced salt pork, remove meat. Add corn flour and brown in grease, use enough corn flour/meal to avoid 'boiling in grease'. U want to brown the meal. Add milk if U have (canned works great) and water to boil down to desired consistency. Pepper it good and have with grits or cornbread and eggs if U got. Have plenty of clean water around 2 drink after breakfast, U will need it. :grin:

 

[sidelock]

Been there --- done that. you got it down pat. super good on country fried taters-- say hot biscits.... summertime add ripe tomatoes. Howabout scrambles? yum yum. :thumbsup: :thumbsup: :thumbsup:

 

[Lone Carabiner]

:bow: Yummm-mmmmm. Folks would take to fighting to get in line if Mickey D had that on the menu. 'Vine ripe tomato' - they ain't never seen one.
My Granddads brother worked in logging camps in the Pisgah forest back when Carr lumber was taking out logs after the turn of the 20th century, said that stuff was on the table for the morning and evening meal both. That was before 'cholesterol' got into the dictionary

:hatsoff: