A pinch of black pepper

Instructions

1. 1

   In a skillet, fry the bacon until crisp and place on paper towels to drain. Discard all but 2 table- spoons of the bacon drippings and cook the chopped onion in drippings until tender. Stir in the flour, salt and black pepper and cook, over low heat, stirring constantly until the mixture is golden brown. Gradually add the tomatoes and tomato juice and stir well. Bring the mixture to a boil over medium heat and cook, stirring constantly for about 2 minutes. Reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the gravy becomes thickened, stirring occa- sionally. Stir in bacon and serve over cat head biscuits.