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White Bacon Gravy (as concocted by Max Waring) Recipe

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This recipe for White Bacon Gravy (as concocted by Max Waring) is from The Pestka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bacon
½ to ⅔ cup flour
2-3 pints milk
Directions:
Directions:
After frying bacon, reduce heat to about 180º. Pour off excess grease-leave about ⅓ cup to absorb flour. Sprinkle flour over grease. Mix together with a spatula until mixture is fairly smooth. Use a separate small bowl-mix ½ cup or so of flour with enough water to make a spoonable mixture to be used as a final means to thicken your gravy to the desired thickness. Set to the side for the final step.
Turn up the heat add mild slowly to your gravy mixture stirring constantly, so the mixture will blend together without the formation of lumps. The amount milk to add is 2-3 pints, it depends on how much gravy you want to end up with. Add salt and pepper to taste.
Bring to a slow boil, stir constantly. At this point the mixture should begin to thicken. After a few minutes, mixture should be thick.
Through experience, the thickness of the gravy at this point should be somewhat less than you want to end up with. Use a Tbsp. or a larger spoon to transfer some of the thickening mixture you made earlier in step three. Add one spoonful at a time stirring constantly, with gusto. To keep your gravy smooth and free of lumps keep adding until the desired thickenss is attained. Remove from heat and enlist help from someone to assist in pouring the gravy from your frying pan to bowl.

 

 

 

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