Recipe - Onion Gravy

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

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

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

3. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT;
SIMMER 10 MINUTES OUR UNTIL THICKENED; STIRRING CONSTANTLY. SAUTE' THINLY
SLICED DRY ONIONS IN MELTED SHORTENING UNTIL ONIONS ARE TENDER. ADD TO
THICKENED GRAVY.

4. ADD SALT AND PEPPER.

Recipe Number: O01606

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.