Cookbook:Chipped beef on toast
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 left out an important step---soaking the beef to reduce the salt content. Later recipes were creamier. See http://www.seabeecook.com/cookery/cooking/cooking_sos.htm
- 15 pounds (6.8kg) chipped beef
- 1 1/2 pound (680g) of fat, butter preferred
- 1¼ lbs (560g) of flour
- 2 12-oz cans of evaporated milk
- 1 bunch parsley
- ¼ oz (7g) pepper
- 6 quarts (6l) beef stock
- 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 serve over toast.