|SHORTENING||1-1/8 lbs||2-1/2 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||1-3/8 lbs||1 qts 1 cup|
|BEEF BROTH||1 gal 2 qts|
1 Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
2 Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir
frequently to avoid over-browning.
3 Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
|73 cal||5 g||1 g||5 g||0 mg||363 mg||3 mg|