Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ quart | WATER |
| 3 pounds | ONIONS DRY |
| 1¼ pounds | FLOUR GEN PURPOSE 10LB |
| 1 cup | SOUP GRAVY BASE BEEF |
| 1 ounce | SHORTENING; 3LB |
| 1¼ pounds | SHORTENING; 3LB |
| ½ 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 OVER-BROWNING.
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: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .