Recipe - Onion And Mushroom Gravy

6 One fourth qt WATER
14 ounce MUSHROOMS 16 OZ
1 One half pound ONIONS DRY
1 One fourth pound FLOUR GEN PURPOSE 10LB
6 ounce SOUP GRAVY BASE BEEF
6 ounce SHORTENING; 3LB
1 One fourth pound SHORTENING; 3LB
One half teaspoon PEPPER BLACK 1 LB CN

PAN: 18 BY 24INCH ROASTING PAN
:

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

2. COOK AT 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, SAUTE' 14 OZ (1/2JUMBO OR 18Z CN, 1 One half CUPS)
CANNED MUSHROOMS, DRAINED, AND 1 LB 8 OZ (4 One half CUPS) THINLY SLICED,
DRY ONIONS (1 LB 11 OZ A.P.) IN 6 OZ (Three fourths CUP) MELTED SHORTENING OR
SALAD OIL UNTIL MUSHROOMS AND ONIONS ARE TENDER. ADD MUSHROOMS AND
ONIONS TO THICKENED GRAVY.

NOTE: 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: O01610

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.