VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 15 LB chipped beef |
| 1 LB fat, butter preferred |
| 1 1/4 LB flour, browned in fat |
| 2 cans (12 oz each) evaporated milk |
| 1 bunch parsley |
| 1/4 oz pepper |
| 6 qt beef stock |
DIRECTIONS: Melt the fat in the pan, add the flour, when it has been cooked a few minutes, add the milk, dissolve in the beef stock, or water. Stir the batter in slowly to prevent lumping, & then add the beef. Cook a few minutes, add the parsley, serve on toast.
SERVINGS: 60
SERVING TIPS: Recipe is from the 1910 Manual for Army Cooks, recipe nr 251. Sounds a lot like the SOS I was fed early in my Army days, but most of what I received later was with ground beef instead of chipped beef. The chipped beef was more salty but tasted better. When it is prepared right this will feed no more than 30 men. When prepared with ground beef there was always garlic added.
CHIPPED BEEF