Source: U.S. Department of Defence
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Brown Gravy
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 00
BROWN GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
73 cal
5g
1g
5g
0 mg
363 mg
3 mg
Ingredient
Weight
Measure
Issue
SHORTENING
1-1/8 lbs
2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
BEEF BROTH
1 gal 2 qts
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
2 Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir
frequently to avoid over-browning.
3 Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 73 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 363 mg |
| Calcium: | 3 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHORTENING | 1-1/8 lbs | 2-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-3/8 lbs | 1 qts 1 cup | |
| BEEF BROTH | 1 gal 2 qts | ||
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan. 2 Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir frequently to avoid over-browning. 3 Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence