Gravy with Eggs
Take some streak-o-lean bacon, fatback or regular bacon and render all
the fat. Takes about an hour or so. A modern, non-stick pan will not do
a good job. Take a (preferably) cast iron or stainless steel skillet.
Slice the meat, place in pan and render on real slow heat. When all the
fat is rendered, remove the meat, trim off the rinds and break up the
meat. Set aside. Take some flour and add to the fat in pan. Add enough
flour to make a good gravy. Keep heat on low to medium. Our stove uses
low. Cook the flour and fat until the gravy base in the color of a cigar
and has that certain cooked smell. Add water, as much as you wish, to
make the gravy the consistency you like. When adding water, the steam
will blow up at you, so watch out! Add black pepper and, keeping the
heat on low, cook the gravy awhile. Add the cut up meat and warm. Serve
over rice, grits, biscuits, etc.
Have two or three hard-boiled eggs
ready and when the color of the gravy is right, add the chopped up
hard-boiled eggs. This is good over hoecake, but I prefer biscuits.
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