Cooking on the M59 field range

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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.

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