Cooking on the M59 field range

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Creamed Meat

1950 Army and Air Force Recipes
No. K-75

Yield: 100 portions
6 ounces

Meat, carcass
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
1/2 oz
1 tbsp
Bread, toasted --- 100 slices


  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.


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

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