Natural Pan Gravy
Recipe No. 518 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. 518 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
Water, boiling — 1 quart (1 No. 56 dipper)
- Fat from cooked meat — 4 pounds (2 No. 56 dippers)
- Worcestershire sauce — 4 ounces (6 mess kit spoons)
- Salt — as needed
- Pepper — as needed
Directions
Key ingredients
- Pour hot water into hot fat in pan in which meat was cooked.
- Add Worcestershire sauce, salt and pepper; stir well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Water, boiling — 5 tbsp Fat from cooked meat — 5 oz Worcestershire sauce — about 2 tsp Salt — to taste Pepper — to taste
Serve very hot over meat. Use just enough gravy to moisten meat well.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 518, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.