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February 20, 2006
Fatback And White Gravy
Fatback and White Gravy
Makes 4 to 6 servings
1/2 to 1 lb. fatback
2 tbsp. flour
1 1/4 cups milk
Salt and pepper
Slice the fat-back into 1/4" thick slices. In an iron skillet cook the
fatback over med. heat, turning to cook both sides. Cook the fatback until
golden brown and crisp. Remove the meat from the skillet. Reserve 2 tbsp. of
the drippings in the skillet. Add the flour to the drippings, stirring with
a whisk of fork until smooth. Add the milk and cook, stirring until desired
thickness. Add the salt and pepper to taste. Pour over the fatback and enjoy.
Contributed to our recipe list by Richard.
Posted by Willie Crawford at February 20, 2006 03:48 PM
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