Mormon Gravy (1967)

• 4 tbspns meat drippings (bacon, beef, ham)
• 3 tbspns flour
• 2 cups milk
• Salt, pepper, paprika

Remove any meat from pan and measure fat. Return desired amount of fat to skillet.

Add flour and brown slightly if desired. Remove from heat and add milk, stirring well to blend. Return to heat, and cook and stir until mixture is thick and smooth. 

Season to taste. Serve with potatoes, biscuits, or corn bread. 

"Mormon gravy was common fare among the earlier settlers... The pioneers often spooned it generously over meat pies made from small pieces of left-over meat or poultry together with such vegetables as carrots, potatoes, turnips, onions, and seasoned with salt and pepper." 

More "Lost" Gravy Recipes
Quaker Tomato Gravy (1954)

Madeira Wine-Citrus Gravy for Ham (1954)

(Origin - "Famous Mormon Recipes" by Winnifred C. Jardine, published by Liddle Enterprises of Salt Lake City, Utah, 1967.)