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
- 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.