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White Meat and Gravy



Poorer folk in the American South used to make a breakfast dish they called "white meat and gravy."

While some innocents infer that the "white meat" was chicken or turkey (not realizing how expensive chicken was back then) and some wise-acres guess alligator, it was actually salt pork fat.

The salt pork would be boiled to leach out a lot of the extreme saltiness, then fried up in a frying pan until it was crisp.

You then removed the crispy fat from the pan, and added flour to the grease in the pan, cooking a bit to make what was essentially a roux. To the roux, you then stirred in milk, to make a cream gravy.

You then put hot biscuits on a plate, poured the cream gravy on them, and served it with the crispy fat.

It could also be made from fatback, which didn't need the boiling first.

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See also:

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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"Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine -- how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry."

-- John Keats (English poet. 31 October 1795 – 23 February 1821)

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