| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER, BOILING |
| 2 | qt | DRIPPINGS, MEAT |
| 1 | T | PEPPER BLACK 1 LB CN |
| 1 | T | SALT TABLE 5LB |
INSTRUCTIONS
SKIM EXCESS FAT FROM MEAT DRIPPINGS. POUR WATER INTO DRIPPINGS. STIR; SCRAPE BOTTOM AND SIDES OF PAN UNTIL DRIPPINGS, WATER, AND BROWN PARTICLES ARE WELL BLENDED. 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 70mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g