Brown Gravy
INGREDIENTS:
6 1/4 qt WATER
1 1/4 qt FLOUR GEN PURPOSE 10LB
1 c SOUP GRAVY BASE BEEF
2 1/2 c SHORTENING; 3LB
1/2 ts PEPPER BLACK 1 LB CN
6 1/4 qt WATER
1 1/4 qt FLOUR GEN PURPOSE 10LB
1 c SOUP GRAVY BASE BEEF
2 1/2 c SHORTENING; 3LB
1/2 ts PEPPER BLACK 1 LB CN
1. SPRINKLE FLOUR EVENLY OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.
2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
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, 6 1/4 QT HOT STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE.
2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: O01600
SERVING SIZE: 1/3 CUP
2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE OR IN 375 F. OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
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, 6 1/4 QT HOT STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE.
2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: O01600
SERVING SIZE: 1/3 CUP