INGREDIENTS

INSTRUCTIONS

BEEF SOUP AND GRAVY BASE, CHICKEN SOUP AND GRAVY BASE, AND HAM SOUP
AND GRAVY BASE MAY BE RECONSTITUTED AND USED AS BOUILLON TO EXTEND
NATURAL MEAT JUICES, OR AS STOCK IN RECIPES FOR SOUPS, GRAVIES, AND
SAUCES. THE POWDERED BASES ARE SEASONED AND WHEN RECONSTITUTED IN
BOILING WATER WILL HAVE THE CHARACTERISTIC FLAVOR  AND APPEARANCE OF  A
BEEF BROTH OR CHICKEN BROTH OR HAM STOCK.   WHEN USED IN PREPARING  A
RECIPE, ALWAYS  CHECK THE SEASONING BEFORE ADDING SALT. BASE          
,  BOILING WATER WEIGHT                    MEASURE 2 TSP (1-7 GM ENV)
... 1 CUP 1 OZ ..............      2 2/3 TBSP ...........          1
QT 4 OZ ..............     10 TBSP ...............          1 GAL 8 OZ
..............      1-8 OZ JAR ...........          2 GAL 24 OZ
..............      1-NO. 2 1/2 CAN ......          6 GAL  Recipe
Number: A01200  SERVING SIZE: 100  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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