Tomato Gravy
Recipe No. 512 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. 512 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
- Increase fat to 2 pounds (1 No. 56 dipper) and flour to 2 pounds (2 No. 56 dippers) in recipe for brown gravy. Add ⅓ No. 10 can tomatoes. The acid in the tomatoes decreases the thickening power of the flour.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 512, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.