Cookbook:Chipped Beef on Toast

| 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

 * 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

 * 1) Brown the flour in the melted fat.
 * 2) Dissolve the milk in the beef stock, and then add that to the pot.
 * 3) Stir this together slowly to prevent lumping, and then add the beef.
 * 4) Cook for a few minutes, add the parsley and pepper, and serve over toast.

External links and references

 * See http://www.seabeecook.com/cookery/cooking/cooking_sos.htm