Biscuits and gravy, the perfect side with chicken.
Chicken was cut up, and roasted in a roasting pan. When tender, the fat and juices were poured off, and separated.
The fat was measured, and put in a big black iron skillet, and when hot, chopped onion was added.
Next, the proper measure of flour was slowly stirred in, and when smooth, the other liquid was slowly stirred in.
At this point, the mixture was usually too stiff, and fresh milk was added to the proper consistency.
Salt and pepper to taste, and on the table, next to the fresh hot biscuits.
Fresh sliced RIPE tomatoes, cucumber slices in vinegar, potato salad with hardboiled egg in it, sliced onions, green beans, carrots, radishes. I am missing something, but there was an amazing amount of food on that table, all good.
I was usually the youngest at the table, so the least preferred pieces were there for my choice. It was all good.
All the fresh vegetables on the table were picked by me, and anything less than perfect went into the chicken trough.
