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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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Bon mots

"They bake them in the oven, they boil them with meat, they make them fifty different ways. Blessed be he that invented the pudding -- to come in pudding time is to come to the most lucky moment in the world."

-- François Misson (French pirate. Visiting England in 1698)