Chipped Beef
1910 Manual for Army Cooks
Recipe no. 251
Yield: 60
men
Portion: not given
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Chipped beef | 15 lb | --- |
| Fat, butter preferred Flour, browned in fat |
1 lb 1-1/4 lb |
--- --- |
| Evaporated milk, 12 oz can Parsley Pepper |
--- --- 1/4 oz |
2 cans 1 bunch --- |
| Beef stock | --- | 6 qt |
Method:
Melt the fat in the pan, and add the flour; when it has been cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the beef. Cook a few minutes, add the parsley, and serve on toast.
Notes:
If the beef is very salty, it should be scalded before cooking.
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