Cooking on the M59 field range

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Creamed Beef

1942 The Army Cook

Yield: 100 men
not given

Coarse ground beef 20 lb ---
Lard or butter
1 lb
2 lb
Milk, evaporated
Beef stock or water
8 cans
2 gal


Braise the meat. Make a gravy in a separate pan as follows: Melt the lard, add the flour, stirring constantly until thoroughly blended and browned. Stir in the liquid, a little at first, then enough to thin the mixture, and finally the remainder. Season to taste. Pour the gravy over the ground meat and simmer until the meat is tender.

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