Brown Gravy
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Brown Gravy
  Gravy  
Last updated 6/12/2012 1:10:57 AM. Recipe ID 38325. Report a problem with this recipe.
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      Title: Brown gravy
 Categories: 
      Yield: 100 Servings
 
  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
  
  From the  (actually used today!).




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Recipe ID 38325 (Apr 03, 2005)

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