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Ingredients: 6 1/4 Quart(s) Water 1 1/4 Quart(s) Flour 1 Cup(s) Soup gravy base beef 2 1/2 Cup(s) Shortening 1/2 Teaspoon(s) Pepper black Directions: 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. serving size: 1/3 cup
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