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.
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