Brown Gravy Recipe

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   1.

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   SPRINKLE FLOUR Proportionately OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.

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   2.

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   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.

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   STIR FREQUENTLY TO AVOID OVER-BROWNING.

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   3.

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   RECONSTITUTE SOUP AND GRAVY BASE.

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   Add in STOCK TO ROUX, STIRRING CONSTANTLY.

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   BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min Or possibly Till THICKENED, STIRRINGCONSTANTLY.

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    4.

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    Add in PEPPER.

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    NOTE:

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    1.

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    IN STEP 3, 6 1/4 Quart Warm STOCK MAY BE USED.

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    SEE RECIPE NO.

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    P-1.

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    OMIT SOUP AND GRAVY BASE.

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    2.

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    ONE A LADLE MAY BE USED.

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    SEE RECIPE NO.

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    A00400.

* Per serving · 4 servings · Values may vary.

No additional tips available.