Recipe - Natural Pan Gravy (Au Jus

1 qt WATER; BOILING
2 qt DRIPPINGS; MEAT
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

1. SKIM EXCESS FAT FROM MEAT DRIPPINGS.

2. POUR WATER INTO DRIPPINGS.

3. STIR; SCRAPE BOTTOM AND SIDES OF PAN UNTIL DRIPPINGS, WATER, AND BROWN
PARTICLES ARE WELL BLENDED.

4. ADD SALT AND PEPPER. HEAT TO SERVING TEMPERATURE.

NOTE: 1. GRAVY MAY BE SERVED WITH ROAST BEEF OR ROAST PORK.

2. ONEAA LADLE MAY BE USED.

Recipe Number: O01800

SERVING SIZE: 2 TABLESPO

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