| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 6 | qt | WATER; WARM |
| 1 1/3 | lb | MILK; DRY NON-FAT L HEAT |
| 3/4 | oz | FLOUR GEN PURPOSE 10LB |
| 3/4 | oz | SHORTENING; 3LB |
| 2 1/4 | ts | PEPPER BLACK 1 LB CN |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. SET ASIDE FOR USE IN STEP 3. 2. ADD FLOUR TO DRIPPINGS AND SHORTENING IN ROASTING PAN. USE BROWN PARTICL REMAINING IN PAN. COOK ABOUT 5 MINUTES UNTIL LIGHT BROWN, STIRRING UNTIL SMOOTH. 3. ADD HOT MILK FROM STEP 1, STIRRING CONSTANTLY. 4. BRING TO A SIMMER; SIMMER 5 MINUTES UNTIL THICKENED. 5. ADD SALT AND PEPPER. NOTE: 1. IN STEP 2, IF FAT DRIPPING FROM MEATS ARE NOT AVAILABLE, SHORTENING MAY BE USED. NOTE: 2. ONE A-LADLE MAY BE USED. SEE RECIPE A00400. Recipe Number: O01700 SERVING SIZE: 1/4 CUP (2 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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