Creamed Meat
1950 Army and Air Force Recipes
No. K-75
Yield: 100
portions
Portion: 6 ounces
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Meat, carcass or Meat, ground |
25 lb 17 lb |
--- --- |
| Onions, dehydrated Bacon or meat fat Flour, sifted Milk, evaporated Beef stock or water |
1-1/2 oz 1 lb 1-1/2 lb --- --- |
12 tbsp 1 pt 1-1/2 qt 16-14-1/2 oz cans 2 gal |
| Salt to taste Pepper |
--- 1/2 oz |
--- 1 tbsp |
| Bread, toasted | --- | 100 slices |
Method:
Cut meat into 1-inch pieces; grind.
Cook meat in its own fat until brown, stirring frequently.
Cook onions in bacon fat; add flour and mix thoroughly.
Mix milk and beef stock or water; heat.
Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper.
Pour sauce over meat; simmer until meat is well done but not overcooked.
Serve on toast.
Notes:
Chopped green peppers or pimientos may be added to sauce and simmered with meat.
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