| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 6 1/4 | qt | WATER |
| 1 1/4 | qt | FLOUR GEN PURPOSE 10LB |
| 1 | c | SOUP GRAVY BASE BEEF |
| 2 1/2 | c | SHORTENING; 3LB |
| 1/2 | ts | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SPRINKLE FLOUR EVENLY OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN. 2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING. 3. RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 4. ADD PEPPER. NOTE: 1. IN STEP 3, 6 1/4 QT HOT STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE. 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: O01600 SERVING SIZE: 1/3 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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