Recipes

Brown Onion Gravy

Recipe No. 514 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.

Army TM10-412 · Sauces

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 514 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.

Directions

  1. Add 5 pounds (3½ No. 56 dippers) peeled and sliced onions to fat in recipe for brown gravy before the addition of the flour.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 514, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.