| 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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