| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER; BOILING |
| 2 | qt | DRIPPINGS; MEAT |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. SKIM EXCESS FAT FROM MEAT DRIPPINGS. 2. POUR WATER INTO DRIPPINGS. 3. STIR; SCRAPE BOTTOM AND SIDES OF PAN UNTIL DRIPPINGS, WATER, AND BROWN PARTICLES ARE WELL BLENDED. 4. ADD SALT AND PEPPER. HEAT TO SERVING TEMPERATURE. NOTE: 1. GRAVY MAY BE SERVED WITH ROAST BEEF OR ROAST PORK. 2. ONE-AA LADLE MAY BE USED. Recipe Number: O01800 SERVING SIZE: 2 TABLESPO 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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