What culinary delight did I re-invent? (meat and bread)

[Johnny_L.A]

@Little_Nemo

But what I posted was “It’s sort of like Yorkshire pudding.”

Almost, but not quite, entirely unlike [del]tea[/del] Yorkshire pudding.

[terentii]

@Chronos

You say that like it’s a bad thing.

Grease bread, mmmmmmmmmmmm! :o

[Barking_Dog]

Sounds a bit like a bread trencher, except not used as a serving dish. Actually, that sounds like a great way to serve your meatloaf now!

[Barking_Dog]

@MrDibble

The closest equivalent I can think of to what the OP describes is the mediaeval dish/side known as “sops” - usually referring to toast with some sort of sauce, soup or gravy poured over it, but the actual ME word “soppe” just means “bread soaked in liquid” so what Chronos describes would fit the bill.

So, does that mean biscuits and gravy is a medieval dish in fact, instead of a southern one?

[Chronos]

The basic idea is ancient (far older than medieval), but Southern Americans refined and perfected it.

[MrDibble]

@Barking_Dog

So, does that mean biscuits and gravy is a medieval dish in fact, instead of a southern one?

Naah, quick breadslike biscuits are a distinctly recent innovation.