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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