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Sh!t on a Shingle

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"This recipe for the American military classic, more delicately known as creamed chipped beef on toast, is based on one in the 'Manual for Navy Cooks,' published in 1945."

List of Ingredients

â—¦ 10 ounces dried sliced beef, chopped into ½-inch pieces
â—¦ 7 ½ cups milk
â—¦ 1 cup flour
â—¦ â…“ cup bacon grease, melted
â—¦ Kosher salt and freshly ground black pepper
â—¦ 20 slices white sandwich bread, toasted


Recipe

Put beef into a large bowl, cover with cold water, and soak for three to five minutes (depending on how salty you'd like the finished product to be). Drain beef and set aside.

Put milk into a large pot and bring to a boil over medium-high heat. Meanwhile, put flour and bacon grease into a medium bowl and stir well to form a smooth paste. Reduce heat to medium-low, whisk flour paste into milk, and cook, stirring constantly until thickened, two to three minutes.

Add beef, season with salt and pepper to taste, and simmer until sauce thickens, about five minutes more. Ladle the creamed chipped beef over toast and serve immediately. No griping!

Serves 10