Cookbook:Chipped Beef on Toast

Chipped Beef on Toast
Category	Beef recipes
Difficulty

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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