| Tomato Gravy
3 tablespoons of meat drippings, bacon
3 tablespoons of flour
Approximately 2 cups of tomato juice
Brown flour
Add salt, pepper, and flour into meat drippings. Brown flour. Stir in flour and enough hot water to make a paste. Slowly add tomato juice to flour paste until the right thickness. Stir constantly in a figure 8 while adding liquid. This is good for breakfast over hot biscuits and hash brown potatoes. |
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Tomato Gravy 2
3 cans Italian tomatoes
3 cans Italian tomato paste
1/2 pound of salt pork
3 bay leaves
1 medium onion, chopped
1 teaspoon of thyme
1 teaspoon of rosemary
3 cloves garlic, minced
3 teaspoons of parsley
3/4 teaspoons of oregano
1 1/2 teaspoon of basil
3/4 teaspoon of pepper
Cut salt pork into 1/2 inch pieces. Place in a large pot with cover. Melt down until you have about 1/2 cup of liquid. Remove pieces. Add all of above to the liquid. Simmer slowly for about 2 hours. With a food mill remove all seeds. Add meatballs and sausage and simmer an additional 2 hours. Tomato Gravy 3
2 tablespoons of bacon drippings
1/4 cup of chopped onion
3 tablespoons of flour
1 bay leaf
1 1/2 cup of tomato juice
1/2 cup of milk or cream
2 teaspoons of brown sugar
1/8 teaspoon of celery salt
1/8 teaspoon of black pepper
Melt drippings in medium saucepan, over medium heat. Add onions, and cook until onion is yellow. Add the flour and bay leaf and continue to cook until flour is deep gold, 4 or 5 minutes. Add tomato juice and then whisk mixture until smooth. Add the rest of ingredients and cook until mixture is completely thick, 4 or 5 minutes longer. Remove bay leaf. Serve hot over fried mush, fried potatoes or soda crackers that have been crumbled. |
