Brown Gravy

Recipe No. 511 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Fat from cooked meat — 1½ pounds (¾ No. 56 dipper)
• Garlic, crushed (optional) — ½ clove

Flour, sifted — 1½ pounds (1½ No. 56 dippers)

• Water or stock, hot — 2 gallons (8 No. 56 dippers)
• Salt — as needed
• Pepper — as needed

Directions

1. Pour clear fat from roasting or frying pans after meat is cooked, allowing brown particles to remain. Measure fat.
2. Return the 1½ pounds (¾ No. 56 dipper) measured fat to pans; add crushed garlic and fry until brown.
3. Add flour; stir until smooth. Continue cooking over low heat until flour is brown.
4. Add hot liquid gradually, stirring constantly.
5. Heat to boiling point; boil 2 minutes or until thick, stirring constantly. Add salt and pepper.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Fat from cooked meat — 2 oz Garlic, crushed (optional) — scale to taste (½ clove) Flour, sifted — 2 oz Water or stock, hot — 2½ cups Salt — to taste Pepper — to taste

When flour is cooked it loses some of its thickening power. The amount needed to make gravy of right consistency will depend upon how brown the flour becomes before the liquid is added.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 511, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.