Salt Pork Gravy
The Newfoundland recipe below is an original and another of our lost recipes. It was usually served during the late winter months when other foods were scarce and the root cellars only carried potatoes that were going to seed. Salt Pork Gravy was also served on the early harvest of turnip greens.
Makes 2¼ cups
- ½ lb salt pork (cut ¼“ cubes)
- 2 cups unpasteurized milk (warm)
- 4 tbsp all-purpose flour
- Salt & pepper to taste
In a skillet, low-med heat, fry pork until all fat is rendered. Remove pork and pour off all but 4 tbsp of fat. Add flour and stir until mixture starts to bubble (forming a roux). Slowly stir in milk until liquid thickens. Stir frequently. Season to taste. Stir in scrunchions and serve over boiled potatoes.
cowed out – being tired. “I am all cowed out”