| 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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