S.O.S. anyone?

[BikeWriter]

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.

http://www.seabeecook.com/cookery/recipes/chipb1910.htm

[BigMcLargehuge]

1. there's a restaurant here in Derry that still serves it for breakfast

it's my favorite going-out-for-breakfast, breakfast

[BikeWriter]

2. I love the stuff. Add several eggs and some bacon and you can...

work for hours on it. :)

[Redstone]

3. I actually used to like the stuff.

Which concept Mrs R. finds revolting; she won't even think about making it for me.

Redstone

[BikeWriter]

4. I make it myself fairly often. I love it! :-)

[blindpig]

5. my dad loved that stuff

Of course he waxed eloquent about WWII Navy food, a dire reflection on my grandmother's cooking ability.(really did suck, but she could bake)For myself, it is passable in a strictly utilitarian sort of way but I prefer my food to not look predigested.

[BikeWriter]

6. When made correctly SOS is pleasing to most palates and...

has a lot of food value. :)