Servings: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
5-1/2 cups (1 lb 10 oz) milk, nonfat, dry
1-3/4 gallon water, warm
3 quart (4 lb onions, dry, chopped
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1 quart (1 lb 2 oz) flour, wheat, hard
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
Reconstitute milk and warm water; heat to just below boiling. Do NOT BOIL. Sauté onions in fat until light yellow. Add flour; blend together. Add cold roux to milk, stirring constantly. Bring to a boil; reduce heat and simmer 5 minutes until thickened. Add salt and pepper.
NOTE:
Other types of milk may be used.