Breakfast back in the ‘50 in north Mississippi was a very important meal. It was extra important for those who, like many of my friends and cousins, were raised on a farm. Most were headed to the cotton or corn fields to do a long days of hard work.
There were always the hot home made biscuits along with real butter and syrup (most of the time molasses), several fried eggs, grits, and some kind of gravy. Now here is where things changed from what town or city folks ate for breakfast. The meat, or should I say meats because often there were more than one. In addition to country ham, bacon and/or sausage that was almost always served, there might be fried chicken, pork tenderloin or pork chops, or salmon patties. The gravies might be what was called red eye made if ham was served or a cream gravy (or sawmill gravy) it you had sausage of bacon. A brown gravy was made it was the pork chops, tenderloin, or salmon.
Now that’s a field hand’s breakfast!!!!
There were always the hot home made biscuits along with real butter and syrup (most of the time molasses), several fried eggs, grits, and some kind of gravy. Now here is where things changed from what town or city folks ate for breakfast. The meat, or should I say meats because often there were more than one. In addition to country ham, bacon and/or sausage that was almost always served, there might be fried chicken, pork tenderloin or pork chops, or salmon patties. The gravies might be what was called red eye made if ham was served or a cream gravy (or sawmill gravy) it you had sausage of bacon. A brown gravy was made it was the pork chops, tenderloin, or salmon.
Now that’s a field hand’s breakfast!!!!