Prep 10 mins
Cook 5 mins
A dark gravy to eat over biscuits for breakfast. Serve with eggs, sliced tomatoes and cantaloupe--yum yum!!! This was a regular breakfast in my upstate S.C. home.
- Fry the salt pork. Drain on paper towels. Reserve for eating with breakfast.
- Pour all but 3 tablespoons of the grease out of skillet. Add flour to make a roux.
- When browned to a caramel color, add the can milk and water and stir well over low heat until thick.
Love fatback gravy