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.