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Receta Brown Gravy
by Global Cookbook

Brown Gravy
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  Raciónes: 12

Ingredientes

  • 6 1/4 quart WATER
  • 1 1/4 quart FLOUR GEN PURPOSE 10LB
  • 1 c. SOUP GRAVY BASE BEEF
  • 2 1/2 c. SHORTENING, 3LB
  • 1/2 tsp PEPPER BLACK 1 LB CN

Direcciones

  1. SPRINKLE FLOUR Proportionately 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 possibly IN 375 F. OVEN 30 Min Till FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
  3. RECONSTITUTE SOUP AND GRAVY BASE. Add in STOCK TO ROUX, STIRRING CONSTANTLY.
  4. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min Or possibly Till THICKENED, STIRRINGCONSTANTLY.
  5. Add in PEPPER.
  6. NOTE:
  7. IN STEP 3, 6 1/4 Quart Warm STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE.
  8. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400.
  9. SERVING SIZE: 1/3 C.