From: Kelley
Date: Thu, 26 Jul 2001 14:34:47 -0400
Woodchuck sent:
<...>
> >From 1950 U.S. Army technical manual:
>
> Creamed Meat
>
> 1950 Army and Air Force Recipes
> No. K-75
<...>
> SOS - MARINE CORPS STYLE
HA! this is great! my father was in the army. for some godfersaken reason,
he actually requested SOS--made with hamburger--for his birthday dinner
every year. Ah, but my dad, he used to like to impress us with the fact
that he could eat peas with a dinner knife, too.
sausage gravy is just using the grease and 'juice' generated from cooking
sausage (or any other meat) instead of the butter that is used to make a
roux for thickening a liquid into a gravy.
the trick is probably to get a decent, flavorful sausage, since the gravy
isn't anything special:
1. drain the pan drippings from the sausage meat
2. return the drippings to the pan so you can pick up the bits of meat
stuck to the pan from cooking the sausage.
3. add an equal amount of flour; mix into a paste
4. add milk or half 'n' half. i'd start out with a cup.
5. whisk over low heat and bring to a simmer. you need to get it hot enough
to cook out the taste of the raw flour. you don't need to get it to a
rolling boil, just the beginnings of a boil when you see bubbles start to
rise to the top.
6. add more milk depending on how thick you want it. it will become thicker
after bringing it to the edge of a boil.
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