[David]

Creamed Meat
1950 Army and Air Force Recipes
No. K-75
Yield: 100 portions
Portion: 6 ounces

INGREDIENTS	WEIGHTS	MEASURES
Meat, carcass or Meat, ground	25 lb 17 lb	--- ---
Onions, dehydrated Bacon or meat fat Flour, sifted Milk, evaporated Beef stock or water	1-1/2 oz 1 lb 1-1/2 lb --- ---	12 tbsp 1 pt 1-1/2 qt 16-14-1/2 oz cans 2 gal
Salt to taste Pepper	--- 1/2 oz	--- 1 tbsp
Bread, toasted	---	100 slices

Method:

1. Cut meat into 1-inch pieces; grind.
2. Cook meat in its own fat until brown, stirring frequently.
3. Cook onions in bacon fat; add flour and mix thoroughly.
4. Mix milk and beef stock or water; heat.
5. Add hot milk to fat and flour mixture gradually. Heat to boiling point; boil 1 minute, stirring constantly. Add salt and pepper.
6. Pour sauce over meat; simmer until meat is well done but not overcooked.
7. Serve on toast.

Notes:
Chopped green peppers or pimientos may be added to sauce and simmered with meat.