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Chipped Dried Beef on Toast

1942 The Army Cook

Yield: 100 men
not given

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
1/4 oz
2 bunches
Beef stock --- 4 gal
Bread about 12 lb 130 slices


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.

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