Date: Wed, 20 Mar 1996 22:11:12 -0500

From: William Smith wh5mith[AT SYMBOL GOES HERE]MINDSPRING.COM

Subject: Re: Oklahoma Red-Eye Gravy -



At 04:54 PM 3/20/96 -0600, you wrote:

Mr. Joseph Jones' statement is almost exactly what I experienced

with red-eye gravy in Oklahoma, back in the 1930's. Fried country

ham first, them some water added to the meat-grease residue, and,

by golly!, red-eye gravy for those big baking-powder biscuits.

I'm in agreement with his recollection about the gravy's reddish

hue and the little reddish round spots of grease surrounded by water.

It was larrupin' good!



smjones



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The red-eye gravy my mother made in N.C. 30-40 years ago

was made in the skillet with water and what remained after

frying country ham. Put on the table in a small container

and eaten after it was poured over a homemade baking-soda

biscuit. I had always assumed "red-eye" because the gravy

was reddish and full of little round spots of grease.





Joseph Jones jjones[AT SYMBOL GOES HERE]unixg.ubc.ca

University of British Columbia Library



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I always make red-eye gravy with left-over coffee rather than water. That

might contribute to the 'red eye.'



Bill Smith

Piedmont College