7 1/4 c WATER; WARM
1 1/2 qt WATER; BOILING
3 1/4 ga WATER; BOILING
3 ga STOCK & WATER
4 1/2 lb –
2 lb BUTTER PRINT SURE
20 EGGS SHELL
1 1/3 c MILK; DRY NON-FAT L HEAT
4 lb CARROTS FRESH
5 lb PEAS FZ
1 lb CELERY FRESH
4 lb POTATOES FRENCH FZ
2 lb FLOUR GEN PURPOSE 10LB
2 1/4 lb FLOUR GEN PURPOSE 10LB
1 tb SUGAR; GRANULATED 10 LB
1 1/2 c SOUP GRAVY BASE CHICKEN
1 c SHORTENING; 3LB
14 ts BAKING POWDER
1 tb PEPPER BLACK 1 LB CN
2 tb SALT TABLE 5LB
5 ts SALT TABLE 5LB
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F.
OVE
1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND
BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL
TENDER.
2. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 7.
3. CUT TURKEY INTO 1″ PIECES. SET ASIDE FOR USE IN STEP 9.
4. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL
TENDER.
DRAIN. SET ASIDE FOR USE IN STEP 9.
6. BLEND BUTTER OR MARGAINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
7. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO STOCK, STIRRING
TO
PREVENT STICKING.
8. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING
CONSTANTLY.
9. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE.
10. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN.
11. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY.
12. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID
MIXTURE
13. ADD SHORTENING OR SALAD OIL; MIX WELL.
14. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH
PAN.
15. BAKE 20-30 MINUTES OR UNTIL CRUST IS GOLEDN BROWN.
NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB
DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS
AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.
2. IN STEP 5, 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS,
DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN
STEP 9.
3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP & GRAVY BASE, CHICKEN COMBINED
WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A-12. IN STEP 1, OMIT
SALT
4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2) CN PEAS, DEHYDRATED, COMPRESSED
OR 4 LB 15 OZ (3/4-NO. 10CN) CANNED PEAS, DRAINED MAY BE USED.
5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR
6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11
THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP
BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT.
7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: L15002
SERVING SIZE: 1 CUP PLUS
From the Army
Yields
100 Servings