Natural pan gravy (au jus
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | WATER; BOILING |
| 2 | quarts | DRIPPINGS; MEAT |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 1 | tablespoon | SALT TABLE 5LB |
Directions
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. ONE-AA 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, .