Vegetable gravy
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | quart | WATER |
| 3⅛ | cup | CARROTS FRESH |
| 1 | pounds | PEAS FZ |
| 2⅛ | cup | ONIONS DRY |
| 1¼ | pounds | FLOUR GEN PURPOSE 10LB |
| 6 | ounces | SOUP GRAVY BASE BEEF |
| 1¼ | pounds | SHORTENING; 3LB |
| 6 | tablespoons | SHORTENING; 3LB |
| ½ | teaspoon | PEPPER BLACK 1 LB CN |
Directions
1. SAUTE' DICED, RAW CARROTS AND CHOPPED ONION IN MELTED SHORTENING UNTIL TENDER. ADD ONIONS, CARROTS,AND 1 LB 4 OZ FROZEN PEAS TO BOILING STOCK.
REDUCE HEAT; SIMMER 10 MINUTES. 2. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN
PARTICLES IN PAN.
3. COOK OVER LOW HEAT ON TO OF RANGE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
4. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
5. ADD SAUTEE'D VEGETABLES, SALT, AND PEPPER.
Recipe Number: O01609
SERVING SIZE: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .