| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
qt |
WATER |
| 6 |
oz |
BUTTER PRINT SURE |
| 2 |
lb |
MUSHROOMS 16 OZ |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
c |
SOUP GRAVY BASE BEEF |
| 1 1/4 |
lb |
SHORTENING; 3LB |
| 1/2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SPRINKLE FLAVOR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE
BROWN
PARTICLES REMAINING IN PAN.
2. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL
FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
3. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT;
SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. SAUTE' CANNED
MUSHROOMS IN MELTED BUTTER OR MARGARINE; DRAIN WELL. ADD TO THICKENED
GRAVY
ADD SALT AND PEPPER.
Recipe Number: O01605
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.
A Message from our Provider:
“Jesus believes in you”