Chipped Dried Beef on Toast
1942
The Army Cook
Yield: 100 men
Portion: not given
INGREDIENTS | WEIGHTS | MEASURES |
---|
Chipped or sliced dried beef | 7 lb | --- |
Fat, butter preferred
Flour, brown in fat
Milk, evaporated | 2 lb
1 lb
--- | ---
---
4 cans |
Parsley, chopped fine
Pepper | ---
1/4 oz | 2 bunches
--- |
Beef stock | --- | 4 gal |
Bread | about 12 lb | 130 slices |
Method:
Mealt the fat in the pan and add the flour. Cook a few minutes to brown the flour. Add the milk and beef stock, stirring constantly to prevent lumping. Add the dried beef and cook 5 minutes. Add the parsley and pepper. Serve hot on toast.