Recipe - Cream Onion Gravy

7 One half qt WATER; WARM
1 5/8 pound MILK; DRY NONFAT L HEAT
4 pound ONIONS DRY
1 One half pound FLOUR GEN PURPOSE 10LB
1 One half pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
3 ounce SALT TABLE 5LB

1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. STE ASIDE
FOR USE IN STEP 3.

2. SAUTE' CHOPPED DRY ONIONS IN FAT DRIPPINGS AND SHORTENING UNTIL TENDER.
ADD FLOUR; BLEND TOGETHER.

3. ADD HOT MILK FROM STEP 1, STIRRING CONSTANTLY.

4. BRING TO A SIMMER, SIMMER 5 MINUTES UNTIL THICKENED.

5. ADD SALT AND PEPPER.

NOTE: IN STEP 2, IF FAT DRIPPINGS FROM MEAT ARE NOT AVAILABLE, SHORTENING
MAY BE USED.
ONEA LADLE MAY BE USED. SEE RECIPE NO. 4.

Recipe Number: O01701

SERVING SIZE: One fourth CUP (2

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