Date: Wed, 20 Mar 1996 22:11:12 -0500
From: William Smith wh5mith[AT SYMBOL GOES HERE]MINDSPRING.COM
Subject: Re: Oklahoma Red-Eye Gravy -
At 04:54 PM 3/20/96 -0600, you wrote:
Mr. Joseph Jones' statement is almost exactly what I experienced
with red-eye gravy in Oklahoma, back in the 1930's. Fried country
ham first, them some water added to the meat-grease residue, and,
by golly!, red-eye gravy for those big baking-powder biscuits.
I'm in agreement with his recollection about the gravy's reddish
hue and the little reddish round spots of grease surrounded by water.
It was larrupin' good!
The red-eye gravy my mother made in N.C. 30-40 years ago
was made in the skillet with water and what remained after
frying country ham. Put on the table in a small container
and eaten after it was poured over a homemade baking-soda
biscuit. I had always assumed "red-eye" because the gravy
was reddish and full of little round spots of grease.
Joseph Jones jjones[AT SYMBOL GOES HERE]unixg.ubc.ca
University of British Columbia Library
I always make red-eye gravy with left-over coffee rather than water. That
might contribute to the 'red eye.'