Servings: 100 Portions (3 Quarts)
Portions: 2 Tablespoons Each
2 quart drippings and meat juices, hot
1 quart water, boiling
6 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon pepper, black
Skim excess fat from meat drippings. Pour water into drippings. Stir and scrape bottom and sides of pan until drippings, water and brown particles are well blended. Add Worcestershire sauce, salt and pepper. Heat to serving temperature.