Fried Ham and Ham Gravy (1967)

"Fried ham and eggs go together like sunshine and flowers. With ham gravy to pour over a couple poached eggs on toast as well as the ham, you have added a zestful touch to those time-honored companions. Serve with fried potatoes or boiled hominy to complete a lusty breakfast.

"Cut cooked ham slices 1/4-inch thick to what you consider serving pieces. Rub the heated skillet with some of the fat. Put in the slices and cook approximately 3 minutes on each side. Remove ham and keep warm.

"Add 2 cups of boiling water to the drippings in the skillet, salt and pepper, and a pinch each of powdered rosemary and savory. Scrape bottom of pan to loosen any scraps that may have stuck to it.

"Mix 1-1/2 tablespoons of flour with 1/2 cup of heavy cream, and add to water and drippings. Stir constantly until gravy thickens to suit you. This will make roughly 2 cups of gravy, enough for 4 servings."

(Origin - "Fried Coffee and Jellied Bourbon" by Willan C Roux, 1967.)

More "Lost" Gravy Recipes
Old-Fashioned Country Gravy (1976)

Hunter's Steak in Red Wine Gravy (1935)

Fried Tomato Gravy on Toast with Bacon (1976)