Official Army Recipe for Chipped Beef on Toast
#55 Beef, dried, chipped, or sliced, on toast.
From the 1943 Army Manual 10-405, page 339. Feeds 120 people.
7 Pounds chipped or sliced dried beef
2 bunches parsley, chopped fine
2 pounds fat, butter preferred
1/2 ounce pepper
1 pound flour, browned in fat
4 gallons beef stock
4 cans milk, evaporated
120 slices bread, about 12 pounds
Melt fat in pan, add flour. Cook a few minutes to brown the flour. Add milk and beef stock, stirring constantly to prevent lumping. Add dried beef and cook five minutes. Add parsley and pepper. Serve hot on toast.
Copyright© 2004-2008 Charles H. Bertram
