Cream Gravy
Recipe No. 516 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.
Recipe No. 516 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 — 1 pound (½ No. 56 dipper)
- Flour, sifted — 1 pound (1 No. 56 dipper)
- Milk, evaporated — 8 — 14½-ounce cans
- Water (for milk) — 1 gallon (4 No. 56 dippers)
- Salt — as needed
- Pepper — as needed
Directions
Key ingredients
- Pour clear fat from roasting or frying pans where meat has been cooked, allowing brown particles to remain in pan. Measure fat.
- Return the 1 pound (½ No. 56 dipper) measured fat to pans; add flour and stir until smooth.
- Mix milk and water; heat.
- Add hot liquid gradually to flour and fat, stirring constantly.
- 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 — 1¼ oz Flour, sifted — 1¼ oz Milk, evaporated — ⅔ can(s) (14½ oz) Water (for milk) — 1¼ cups Salt — to taste Pepper — to taste
The amount of salt depends upon the seasoning of the meat. Milk requires more salt than water or seasoned stock.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 516, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.