From: iceb1ue
Date: Thu, 26 Jul 2001 11:25:58 -0500
>I suspect that the cream gravy is simply a white sauce worked up with
>chicken fat/drippings. This is a common Sothron general purpose gravy
>for fried chicken, CF steaks and so on.
cream gravy is indeed a simple cream sauce using the drippings from whatever
food, be it chicken fried steak or fried chicken, in place of the fat. the
process goes like this:
cook meat
drain all but 2 or 3 tablespoons of fat out of the pan
sprinkle an equivalent amount of white flour over the fat left in the pan
simmer briefly
add milk (how much i could not tell you) and stir very well. my grandmother
uses a slotted spatula, but a whisk may work as well.
i have seen this done hundreds of times by my grandmother. she measures
nothing, and the gravy is flawless every time.
ice
-southern by the grace of cthulhu
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