Cookbook:Chipped Beef on Toast

Cookbook | Ingredients | 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 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

Ingredients

• 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

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 serve over toast.