| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
qt |
WATER; BOILING |
| 1 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 12 |
oz |
SOUP GRAVY BASE BEEF |
| 1 1/4 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE
BROWN
PARTICLES REMAINING IN PAN.
2. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F OVEN 30 MINUTES UNTIL
FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER BROWNING.
3. UE BOILING WATER COMBINED WITH CANNED, DEHYDRATED ONIO SOUP; SIMMER 10
MINUTES. ADD ROUX TO SOUP MIXTURE, STIRRING CONSTANTLY.
Recipe Number: O01607
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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