Salt Pork and Gravy
|Salt pork||3⁄4 Pound|
|Corn meal||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Hot mashed potatoes||2 1⁄2 Cup (40 tbs)|
1. With a sharp knife cut the pork into slices about 1/4-inch thick, then cut these slices into 2- or 3-inch lengths. Gash the rind in several places to keep the slices from curling up.
2. Dip the pieces in corn meal, then fry in a hot ungreased frying pan until they are golden brown. Turn them several times. Remove them to-a warmed platter.
3. Strain the fat left in the pan through double thickness of cheesecloth or a fine wire strainer. Measure 2 tablespoons of the fat and return it to the pan. Blend the flour into it, then add the milk gradually. Stir and simmer 5 minutes. Taste and add salt and pepper as needed.
4. Have the Mashed Potatoes ready in a warmed serving dish. Make a well in the center of the potatoes and pour the gravy into this. Arrange the slices of hot pork around the top and sides of the potatoes.