Date: Wed, 20 Mar 1996 22:11:12 -0500 From: William Smith 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 > >______________________________________________________________________________ >>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 > >____________________________________________________________________________ >I always make red-eye gravy with left-over coffee rather than water. That might contribute to the 'red eye.' Bill Smith Piedmont College