Turkey ala king(bnls)

Yield: 100 Servings

Measure Ingredient
3¾ quart WATER; WARM
6 gallons WATER
3 gallons STOCK; TURKEY
26 pounds TURKEY BNLS RAW FZ
2⅞ cup MILK; DRY NON-FAT L HEAT
5 pounds CELERY FRESH
1¾ cup PIMENTOS 7 OZ
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
2½ pounds FLOUR GEN PURPOSE 10LB
2½ pounds SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
9 BAY LEAVES
9 tablespoons SALT TABLE 5LB

1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND

BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER.

2. REMOVE TURKEY ; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.

3. CUT MEAT INTO 1" PIECES. SET ASIDE FOR USE IN STEP 8.

4. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.

5. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.

6. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.

COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY.

7. ADD PEPPER, ONIONS, & CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.

COOK

UNTIL TENDER.

8. ADD PEPPER, ONIONS, CHICKEN AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. HEAT TO SERVING TEMPERATURE.

NOTE: 1. IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION

AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.

NOTE: 2. IN STEP 8, 2 OZ (2⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE REICPE NO. A01100.

NOTE: 3. IN STEP 8, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 4. IN STEP 8, 2 ½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE

NO. A-11) OR 1 LB FROZEN DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.

NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L14703

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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