Recipe - Brown Gravy

6 One fourth qt WATER
1 One fourth qt FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
2 One half cup SHORTENING; 3LB
One half teaspoon PEPPER BLACK 1 LB CN

1. SPRINKLE FLOUR EVENLY OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND
USE BROWN PARTICLES REMAINING IN PAN.

2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAMJACKETED KETTLE OR IN
375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY
TO AVOID OVERBROWNING.

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, 6 One fourth QT HOT STOCK MAY BE USED. SEE RECIPE NO. P1.
OMIT SOUP AND GRAVY BASE.

2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: O01600

SERVING SIZE: 1/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.