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Name: Brown Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1/2 ts PEPPER BLACK 1 LB CN; 1 1/4 qt All Purpose Flour; 1 c SOUP GRAVY BASE BEEF; 2 1/2 c SHORTENING; 3LB; 6 1/4 qt Water

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INGREDIENTS

1/2 ts PEPPER BLACK 1 LB CN
1 1/4 qt All Purpose Flour
1 c SOUP GRAVY BASE BEEF
2 1/2 c SHORTENING; 3LB
6 1/4 qt Water

INSTRUCTIONS

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!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 100 Servings

Calories: 58
Calories from Fat: 35 (60%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.4g
Cholesterol 2.2mg		1 %
Sodium 14.1mg		0 %
Potassium 8.8mg		0 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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