Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Strong black coffee Pork drippings

After cooking the breakfast meat (bacon, ham or sausage), remove it from
the iron skillet and put aside. To the drippings, pour 1/3 cup of strong
coffee and stir while on the fire. Pour over hot grits or sop up with hot
biscuits.

The above is from "White Trash Cooking"; Ernest Matthew Mickler.

My mother has made red-eye gravy as long as I can remember, but she does
not use coffee in the drippings.

I don't have measurements, but when the breakfast meat is done (usually
country ham), she allows the drippings to get VERY hot in the pan (cast
iron skillet) then pours water in and again let's this get VERY hot.

Hope this combination of "techniques" is helpful.

Sonya Whitaker-Quandt 3/92

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