Some Texans prefer not to add gravy or sauces to cooked meat. The meat is cooked in “God’s gravy”—the natural juices.
The term “God’s gravy” dates back to at least 1983, but citations are few.
Gravy is an English sauce made often from the juices that run naturally from meat or vegetables during cooking. It is a smooth, non-chunky liquid. Ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and potato dishes.
“God’s gravy” is a term used for juices naturally emanating from meat joints during roasting served unadulterated as gravy.
3 February 1983, The Gleaner (Kingston, Jamaica), pg. 15, col. 6:
If thickened gravy is required in addition to ‘God’s gravy”—the juices that will run from the meat before and during carving—roast the joint directly in the pan, not on a rack over it. Then pour off most of the dripping, taking care not to lose any brown juices.
Tuesday, May 20, 2008
Gravys, Sauces, and Rouxs. Oh my!
Mmmmmm, gravy! Who doesn’t love gravy? Well there is one person in town here that doesn’t apparently, and even claims that we here at the store, we are addicted to gravy. How about that? Addicted to gravy. We offer out a home cooked reheat and eat meal to customers and there will be some gravy on the mashed potatoes. Occasionally, the main dish will be an open faced sandwich which is of course served with gravy. If we are offering a pasta as the dish that night, it could be argued by our Italian friends, that we are indeed serving gravy whether it be spaghetti or alfredo.
OK! Maybe we are addicted to gravy. What’s wrong with that? Gravy gives a good down-home, meal made with love, mother’s touch, make you feel warm all over finish to a home cooked meal. Thin, thick, lumpy, creamy, it is just good stuff.
What is gravy? Well the most basic form, also known as “God’s gravy”, is just the juices from whatever you cooked poured over your main dish or side. Or maybe you prefer to just sop it up with some bread off of the plate that the steaks were on.
Texas (Lone Star State Dictionary) • (0) Comments • Wednesday, September 24, 2008 • Permalink