Cookbook:Chipped Beef on Toast
| Chipped Beef on Toast | |
|---|---|
| Category | Beef recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast
Chipped beef on toast is slivers of meat in a creamy sauce, served on toasted bread. In military slang it is commonly referred to as "Shit On a Shingle" (SOS). Chipped beef is a dried, smoked, and salted meat product, generally sold wadded up in jars or flat in plastic packets.
The 1910 edition of the Manual for Army Cooks provides the following recipe, for a quantity sufficient for 60 men.
This recipe omits the soaking of the beef to reduce the salt content. Later recipes were creamier.
Ingredients
[edit | edit source]- 1 ½ pound (680 g) fat (butter preferred)
- 1¼ lbs (560 g) flour
- 2 cans (24 oz) evaporated milk
- 6 quarts (6 L) beef stock
- 15 pounds (6.8 kg) chipped beef
- 1 bunch parsley
- ¼ oz (7 g) pepper
Procedure
[edit | edit source]- Brown the flour in the melted fat.
- Dissolve the milk in the beef stock, and then add that to the pot.
- Stir this together slowly to prevent lumping, and then add the beef.
- Cook for a few minutes, add the parsley and pepper, and serve over toast.