Servings: 100 Portions (2 1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
2 gallon stock, hot
4 1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
1 clove garlic, dry, crushed
Sprinkle flour evenly over drippings and fat in bottom of pan. Cook over low heat on top
of range or in 375 degrees F. oven 30 minutes or until flour is a rich brown color. Stir
frequently to avoid over-browning. Add roux to stock, stirring constantly. Bring to a
boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt,
pepper and garlic.
8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.
8 oz. butter or margarine
10 oz. all-purpose flour
1 gal. plus 1 C. beef stock
1 T. plus 1 tsp. onion powder
1/2 tsp. black or white pepper
Melt butter or margarine in stockpot. Blend in flour and cook on medium heat, stirring frequently until golden brown, 8 – 10 minutes. Slowly stir in beef stock, onion powder and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes. Serve over mashed potatoes, noodles, rice, meat or poultry. Makes 1 gallon.