| 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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