When I think of what a Depression-Era recipe might be I think of something like biscuits and gravy. I looked through my Depression Cookbook and sure enough this recipe was in there.
A good gravy starts with the roux. Here I made the roux out of butter and some of the leftover fat from frying the sausage in the skillet.
Gravy for Biscuits or Potatoes
(recipe source: Stories and Recipes of the Great Depression of the 1930's)
1/4 cup of fat
4 Tbsp flour
Brown on slow heat until golden. Gradually stir in 2 cups cold milk or water and cook a few minutes more. Season to taste. (You have to stir constantly)
Leftover pork or pork sausage added for variation is excellent.
Fried hamburger, drained and added to the above gravy and served with any kind of potatoes, mashed, boiled, or baked, makes a very good meal.
Fresh side pork probably made the best gravy using fat from fried side pork. Large families relied on this meal for good tasty food.
Chippewa Falls, WI
*Note: I just copied this recipe right out of the book. Side pork is the same cut as bacon but not smoked/cured.
It still makes a tasty good meal in 2012! My youngest son couldn't wait for me to take the picture he was ready to eat.
I will link this to:
Foodie Friday at Rattlebridge Farm
Thriving on Thursdays at Domesblissity
On the Menu Monday at Stonegable
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party at Tutus & Tea Parties
Thrifty Things Friday at The Thrifty Groove