Natural pan gravy (au jus

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER; BOILING
2 quarts DRIPPINGS; MEAT
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

Directions

1. SKIM EXCESS FAT FROM MEAT DRIPPINGS.

2. POUR WATER INTO DRIPPINGS.

3. STIR; SCRAPE BOTTOM AND SIDES OF PAN UNTIL DRIPPINGS, WATER, AND BROWN PARTICLES ARE WELL BLENDED.

4. ADD SALT AND PEPPER. HEAT TO SERVING TEMPERATURE.

NOTE: 1. GRAVY MAY BE SERVED WITH ROAST BEEF OR ROAST PORK.

2. ONE-AA LADLE MAY BE USED.

Recipe Number: O01800

SERVING SIZE: 2 TABLESPO

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

Downloaded from Glen's MM Recipe Archive, .

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