Name: Onion and Mushroom Gravy
Ingredients: 6 1/4 qt WATER; 14 oz MUSHROOMS 16 OZ; 1 1/2 lb ONIONS DRY; 1 1/4 lb FLOUR GEN PURPOSE 10LB; 6 oz SOUP GRAVY BASE BEEF; 6 oz SHORTENING; 3LB; 1 1/4 lb SHORTENING; 3LB; 1/2 ts PEPPER BLACK 1 LB CN

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

6 1/4	qt	WATER
14	oz	MUSHROOMS 16 OZ
1 1/2	lb	ONIONS DRY
1 1/4	lb	FLOUR GEN PURPOSE 10LB
6	oz	SOUP GRAVY BASE BEEF
6	oz	SHORTENING; 3LB
1 1/4	lb	SHORTENING; 3LB
1/2	ts	PEPPER BLACK 1 LB CN

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN
  :
1.  SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. SCRAPE
AND USE BROWN PARTICLES REMAINING IN PAN.
2.  COOK AT LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN
375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY
TO AVOID OVER-BROWNING.
3.  RECONSTITUTE SOUP AND GRAVY BASE. ADD STOCK TO ROUX, STIRRING
CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL
THICKENED, STIRRING CONSTANTLY.
4.  ADD PEPPER.
  :
NOTE:  1.  IN STEP 3, SAUTE' 14 OZ (1/2-JUMBO OR 1-8Z CN, 1 1/2 CUPS)
CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 1/2 CUPS) THINLY SLICED,
DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (3/4 CUP) MELTED SHORTENING OR
SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND
ONIONS TO THICKENED GRAVY.
NOTE:  2.  ONE A LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: O01610
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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