I admit that the first time I heard of this was when I was dating my husband, who grew up in Michigan but with southern roots, I thought he was CRAZY.
I tried and tried to make it for him, without success, until one of his cousins, as a joke (making fun of this northerner) sent me an audio tape (it was 1972) but as he went step by step, for the first time it all made sense.
I drain all but 2 - 3 T of the bacon grease and add about equal amounts of flour. Stir it to a smooth paste (I like to let mine just start to get a very light tan color) long enough to cook the "raw" taste out of the flour. (if you don't have quite enough bacon grease, for the times I use the saved grease .... I stir in just a bit of butter) Add the milk slowly, while stirring, and let it cook to thicken. If it gets too thick... stir in a little more milk ... if it is too thin, just cook it a little longer while stirring.
It takes a little practice, and gets to be easier as you just learn the "feel" for it!
I said I thought he was crazy???? It didn't take me long to fight him for my fair share!!!
Now I am hungry... off to make some eggs and gravy!!!
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I admit that the first time I heard of this was when I was dating my husband, who grew up in...