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Chipped Beef




Source of Recipe


1910 Manual for Army Cooks


List of Ingredients




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


Recipe



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.

Serves 60!!